p. 351: Index - Remove reference to pork tenderloin from the index – we deleted the variation and didn’t amend index.

I’ve had this book for 9ishmonths, and have been carefully trying loads of recipes from it so I can write a proper review. My verdict? This book is absolutely superb. Not only does it demystify pressure cooking for both stovetop and electric pressure cookers - the recipes are delicious and indeed as the title suggests : modern. It’s precisely the kind of flavourful and fresh food I want to eat. Winner. Stovetop cookers sear as well as any decent pan in your kitchen. You can pump up the heat as high as your stove will go.The Pressure Cooker Bible from the Pressure Cooker Queen... Wonderful!!!' - Si King, The Hairy Bikers

Also step in my partner Vincenzo, who, before meeting me, had been devoted to his pressure cooker. I asked why he hadn’t bought one for us, or encouraged me to use one, to overcome my fear. He replied that he had, on various occasions, and that I was stubborn. That night, I soaked 500g borlotti beans. The next morning, we drove to his parents to borrow their pressure cooker (which I must note is an Italian model, and slightly different from those Phipps writes about, so with different timings, but the inspiration was all her). All models will indicate when pressure has reached the desired level, but some have multiple pressure levels to choose from, or built-in timers and thermometers to take some of the guesswork out of the process.

Try this recipe from the book

p. 106. Pheasant with Bacon, Chestnuts and Cabbage - Return the pheasant to the cooker after the liquid is added.

Pressure cookers have had negative press in the past, with stories of them exploding and throwing their contents across the kitchen. However, today’s models have built-in safety features to give you peace of mind while you’re cooking. True, I was lured by the one-step Buttery Tomato Soup (10 mins under pressure) and the promise of 1-Minute Green Soup, but more importantly I am resolved to overcome my childishness in feeling desolately left out of the process of cooking once the lid is sealed on, and immerse myself in recipes that give me a little to do, too, and in the process gain experience and ease. After all, whatever way you cook, repetition (which leads to relaxed familiarity) is the greatest teacher. It saves time - with the heat trapped inside pressure cooking saves up a lot of time. With traditional cooking, it would take you hours to make the meat of the stew soft and tender. However, using a pressure cooker, it decreases the time to 20-30 minutes! You can have more time to spare for yourself. Microwave - these have the health benefits of pressure cookers, as well as the speedy cooking times.

Other recipes you might like

A sauté function will let you brown meat inside the pressure cooker with the lid off, saving you the time of transferring food between pan and pressure cooker, and the hassle of extra washing-up, but maximising taste and flavour. Delayed-start / keep-warm setting p. 296. Baked Rhubarb - Put 2cm water in the base of the cooker before adding the trivet. Then start the 2nd para with, “Put 2cm (3/4 in) water in the base of your pressure cooker and add the trivet. Place the dish on top.”