Fiona's Katsu Curry

Leading chef Fiona Uyema treats us to her recipe for a delicious Chicken Katsu Curry.

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Chicken Katsu Curry Chicken Katsu Curry (730 KB)

Holly Prepares Tagliatelle on the New Iron Grey Hob

Holly White, broadcaster and journalist joined us at the Ideal Homes Show in the RDS and prepared a sumptuous Tagliatelle dish on the new De Dietrich  Iron grey Horizone Hob.

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DeDietrich-Recipe-Holly-Tagliatelle DeDietrich-Recipe-Holly-Tagliatelle (1464 KB)

Homes of De Dietrich

De Dietrich Homes De Dietrich Homes (54370 KB)

It’s often been said that our homes are a reflection of our lives and a showcase of our personalities. In recent years, the kitchen has become a central part of the home, with its space and design warranting as much consideration as the living and private areas of modern families’ abodes. 

Homeowners around the world have also become more well-travelled. They dine well, enjoy entertaining, and are also proud to share travel tales and experiences over a meal with friends and family. Dining at home—whether it’s with a gourmet French spread, an eight-course Chinese dinner, or a communal Indian feast—has become a fabulous way to explore and appreciate different cultures. 

Through cooking and eating, we can embrace the world through the heart of our home—the kitchen. It is therefore our privilege and pride that De Dietrich has been the brand of choice for discerning homeowners the world over. A brand with over 300 years’ experience, De Dietrich’s focus has always been “Not for oneself, but for others”—a simple motto that embodies our commitment to designing kitchen appliances that not only look stylish and modern, but are also highly intelligent and functional. 

Homes of De Dietrich is a fitting showcase of how homeowners from all over the world have incorporated De Dietrich’s products into their kitchens. From cosy chic apartments in Russia to sprawling mansions in Indonesia, these homes are a testament of their owners’ creativity and lifestyles. Just as they’ve spurred us to believe that functionality and purpose are the basis of good design, we hope these homes will inspire you with their style and ideas. To all homeowners, project developers, architects, designers and kitchen specialists who have generously opened their homes and showrooms to us, we thank you for your support and generosity in making this publication possible. We are humbled that you have made De Dietrich a part of your stunning homes, and will continue to strive towards innovation, quality and perfection.

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De Dietrich Homes De Dietrich Homes (54370 KB)

Duck Breasts with Redcurrant Sauce

Recipes by Mike Robinson: Duck Breasts with Redcurrant Sauce

As duck is such a rich meat, it needs something sharp to cut through the fat. Redcurrants are perfect for this and make a lovely piquant sauce. Save the fat that renders out of the skin as it makes delicious roast potatoes. 

Ingredients (Serves 4) 

  • 4 Duck Breasts, trimmed of excess skin & fat and with the “true-fillet” removed
  • 2 Shallots, finely chopped
  • 3 Garlic Cloves, crushed
  • 2 Glasses of Red Wine
  • 1 Orange, juice and zest
  • 1 Sprig of Rosemary
  • 1 Tsp of Tomato Paste
  • 1 Punnet of Redcurrants

  1. Start by slashing the top of the skin on the duck two or three times with a sharp knife. This will help the fat render out leaving a crispy skin.  Heat a frying pan until searing hot and place duck, skin side down, in the pan (not too close together or the meat will steam).  When the fat is beautiful golden color, turn the meat over and sear for 30 seconds on the other side then remove to a roasting tray.  This can sit like this until you are ready to cook them.
  2. For the sauce, gently cook the onions and garlic in a little of the duck fat.  Add the wine, grated orange zest, juice, and rosemary and tomato paste and reduce by half.
  3. Heat your oven to 220C and only when it’s hot, put in the duck for seven minutes only. Take out of the oven and rest for at least 10 mins (20 mins would be better).  While the meat is resting, using a fork, push the redcurrants off their stalks into your sauce.  Re-heat and stir until the redcurrants have burst and the juice is combined with the sauce.
  4. Slice your duck breasts on an angle and serve with potatoes wedges cooked in duck fat and your piquant redcurrant sauce.

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Duck Breasts with Redcurrant Sauce Duck Breasts with Redcurrant Sauce (913 KB)

Champion of the Wild

In an arena of world-class chefs, Mike Robinson’s undisputed standing is the result of his strong connection to the countryside.

A lifelong dedication to field-to-table cooking sparked by a university degree in forestry; this sums up the story of British chef Mike Robinson. His culinary philosophy, not surprisingly, revolves around the journey of food—from farm to plate—and translates to a mélange of deer, rabbit and pheasant dishes at his personal haven, the Pot Kiln. Located in the heart of Berkshire, the rural idyll specialises in sustainable game and wild food cooked in a contemporary style. “Over here, it’s more than just cooking, it’s about letting people understand where their food comes from,”asserts Robinson.
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Chefs of De Dietrich Chefs of De Dietrich (12179 KB)

Pheasant Schnitzel

Recipes by Mike Robinson: Pheasant Schnitzel 

This is a simple and delicious way to use up pheasant breasts and popular with kids as well. Serve with sautéed potatoes and savoy cabbage. 


  • 4 Pheasant Breasts
  • Milk to cover
  • 200g Dried Breadcrumbs
  • 2 Eggs
  • 5 Tbsp of Flour
  • Salt & Pepper

  1. Firstly remove the little mini fillet from the bottom of the breasts.  Save these for a stir-fry.  Put your breast between 2 layers of greaseproof paper then whack them thin with a rolling pin. When satisfactorily thin, soak in milk for an hour or two. This whitens the meat and if it is particularly gamey, makes the flavour milder for younger palattes. 
  2. Dry the meat off with kitchen paper, then arrange three flat bowls with seasoned flour, beaten eggs and lastly the breadcrumbs. Make sure you have a tray lined with greaseproof ready for the schnitzels.  Do one breast at a time. Dip into the flour, then shake off any excess.  Dip in the egg, then lastly coat in breadcrumbs. If you have missed a bit, just re-dip in egg and back in breadcrumbs again. Lay out on the grease-proof.
  3.  When ready to cook and they are pretty quick, fill a big frying pan with 2cm sunflower oil and when it’s hot add your schnitzel.  After a minute or two, turn them over to do the other side.  Eat immediately with a wedge of lemon.

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Pheasant Schnitzel Pheasant Schnitzel (990 KB)

Warm Salad of Pigeon, Bacon & Black Pudding

Recipes by Mike Robinson: Warm Salad of Pigeon, Bacon & Black Pudding 

The salad is the signature starter at the Pot Kiln. We estimate that we have sold over 20,000 pigeon breasts since we opened in 2005! You can make the dressings in advance and keep for other uses, so this is actually a lot simpler than it sounds to make. 

Ingredients (Serves 4) 

  • 8 Pigeon Breasts, skin off
  • 16 rashers Smoked Streaky Bacon (preferably dry cured)
  • 1 Black Pudding, as firm as you can find
  • Splash of Jerez Vinegar
  • Olive oil
  • Mixed Fresh Leaves, washed and dried
  • Thick Balsamic Vinegar
  • Extra Virgin Olive Oil
  • White Wine Vinegar
  • Grain Mustard
  • Honey
  • Maldon Salt & Freshly Ground Pepper

  1. Make the French Dressing by mixing 2 parts Extra virgin olive oil to 1 part white wine vinegar.  Add 1 tsp of mustard and 1 Tsp of honey, with a little salt & pepper to season.  Whisk together and set aside. Slice the bacon into lardons and cook until crispy in pan with no added oil.  Drain on Kitchen paper.
  2. Cut the black pudding in bite-size chunks and heat through in a pan with a little olive oil until faintly crispy on the outside but still soft throughout. Rub pigeon breasts with olive oil and salt and pepper just before cooking.  Sear and really hot pan for 1 ½ mins on each side.  In the last 30 seconds, splash a little Jerez vinegar over the pigeon and allow to reduce. Set aside to rest for 3-4 mins.  This will allow the juices to redistribute themselves giving an even pink throughout.
  3. Lightly dress your salad leaves with the French dressing and pile in the centre of each plate.  Sprinkle the bacon and black pudding around the leaves.  Carve the pigeon breast on an angle into 3-4 slices and arrange on top of the leaves.  Drizzle the Balsamic Vinegar around the edge of the leaves with another drizzle of French Dressing.  Sprinkle some Maldon salt and a grinding of pepper and serve immediately.

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Warm Salad of Pigeon, Bacon & Black Pudding Warm Salad of Pigeon, Bacon & Black Pudding (293 KB)

Pheasant Curry

Recipes by Mike Robinson: Pheasant Curry 

The key to this dish is using freshly ground spices. We use an old coffee grinder that belonged to my mother and these are incredibly useful. 

Ingredients (Serves 4) 

  • 4 Pheasant Breasts, sliced lengthways
  • 1 Onion, chopped
  • ½ Tin of Full Fat Coconut Milk
  • 1 Tbsp of Tomato Paste
  • 1 Tsp of Coriander Seeds
  • 1 Tsp of Cumin Seeds
  • ½ of Cinnamon Stick
  • ½ Tsp of Fennel Seeds
  • ½ Tsp of Dried Chilli
  • 1 Tsp of Turmeric

  1. For the sauce, sauté off the shallot and garlic as before.  Add a touch of the wine from cooking the pheasant, then the stock, cream and rosemary.  Reduce until thick enough to coat the back of a wooden spoon.  Remove the rosemary, season and add the whisky.  Keep warm.
  2. Blanch your ravioli in boiling salted water and remove into a bowl.  Mix the sauce with the ravioli and serve with grated parmesan and some rocket salad.

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Pheasant Curry Pheasant Curry (1048 KB)

Muntjac Ragu with Fresh Tagliatelle

Recipes by Mike Robinson: Muntjac Ragu with Fresh Tagliatelle

Not many people realise you can eat Muntjac. These little Chinese deer came over to the UK with the Duke of Bedford for his deer park at Woburn Abbey. They quickly spread and can now be found almost everywhere. The meat is dense and flavoursome. It can be treated like lamb in lots of ways as it is delicious both pink and slow cooked. We use it in this recipe as it holds its texture very well and makes a wonderful winter feast. Buy fresh dried Tagliatelle for this. 

Ingredients (Serves 4) 

  • 1 Muntjac haunch, boned and diced
  • 1 Onion, diced
  • 2 Carrots, diced
  • 4 Sticks of Celery, diced
  • 2 Glasses of Red Wine
  • 100ml Fresh Chicken Stock
  • 2 Tins of Chopped Italian Tomatoes
  • 10 Sprigs of Thyme
  • 1 Tbsp of Redcurrant Jelly
  • 1 Tbsp of Tomato Ketchup (we favour Tiptree)
  • 1 Tsp of Tomato Paste
  • Salt & Pepper

  1. The great thing about this recipe as it cooks overnight and the meat doesn’t need searing first, so it can be thrown together and left alone to make its magic.  Gently sauté off the veg until soft then throw in all the rest of the ingredients.  Give it a good stir, then put a greaseproof cartouche (circle lid) over the liquid and follow with a tight fitting lid.  Put in a low oven 130c for 8 hours.
  2. In morning, check the seasoning, give a good stir and it can be frozen or re-heated from this point when ready to serve.  Mix well with the tagliatelle before serving (don’t just plonk it on top). Shave good quality parmesan over before serving and a drizzle of Italian Extra Virgin Olive Oil.

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Muntjac Ragu with Fresh Tagliatelle Muntjac Ragu with Fresh Tagliatelle (923 KB)

Potted Venison

Recipes by Mike Robinson: Potted Venison

This is what we call proper traditional English food. Nothing beats potted meat served with fresh crusty bread and a fruity home-made chutney. Great for picnics, light lunches, a started and freezes beautifully, so make more than you need. This needs to be cooked overnight, so think ahead! 


  • 1 Shoulder of Venison, boned and roughly chopped
  • 1 Ltr of Red Wine 
  • 1 Star Anise
  • 1 Cinnamon Stick
  • 2 Bay Leaves
  • 5 Juniper Berries
  • 6 Rashers of Smoked Streaky bacon, rinds removed but reserved
  • 200g of Unsalted Butter, in chunks
  • 1 Garlic Bulb, sliced in half
  • 5 Sprigs of Thyme
  • 2 Sage Leaves
  • 1 Lemon, rind grated
  • 1 Pack of Butter for finishing the dish
  • Small bay leaves for decorating
  1. Start by tying the bacon rinds together with the thyme, bay leaves and sage with kitchen string. Place in the bottom of a casserole dish with the venison, chopped bacon and all the rest of the ingredients and stir well. Cover with grease-proof paper and a tight fitting lid and put in the oven on 130c overnight (approx 8 hours).
  2. In the morning, remove all the meat from the casserole, leaving all the herbs and spices behind. Strain off some of the liquid. Melt the pack of butter and pour off the milk solids so you are left with a clear liquid. Pour 1/3 into a Magimix with the meat and a ladle of the cooking liquid. Whiz up with salt and freshly ground pepper until smooth.
  3. Pot into your ramekins and pour over the remaining melted butter to cover the meat. Slip a bay leaf under the butter for decoration. Chill. Serve straight from the fridge with bread and chutney.

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Potted Venison Potted Venison (653 KB)