By cooking food at temperatures that are far higher than conventional ovens pressure cookers drastically reduce cooking times enabling us to cook in a cheaper, healthier and greener way. Pasta and rice can be made from scratch in less than 10 minutes; thrifty cooks can tenderise flavoursome cheap cuts in just 20 minutes and pulses can be cooked without having to soak them.
As a busy working mother, Guardian writer Catherine Phipps is wholly reliant on her pressure cooker to produce quick and easy one-pot meals for her family. Her authoritative guide is aimed at those who are new to pressure cookers as well as established fans. Alongside mouthwatering recipes, ranging from pot-roast chicken and prawn and dill risotto to Boston baked beans, Caribbean curry, spaghetti Bolognese and even chocolate pots, Catherine offers handy tips on how to adapt conventional recipes to the pressure cooker, safety ideas and a guide to using certain ingredients. With mouthwatering photography throughout this is an indispensable partner for every pressure cooker owner.