Modern Pressure Cooking: The Comprehensive Guide to Stovetop and Electric Cookers, with Over 200 Recipes

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Having heard a recent BBC Radio 4 Food programme on the subject, I discovered that sales are booming once again. Which pressure cooker you go for, however, depends on how you cook, how many you’re feeding and what room you have available. I do this by cooking them with a small splash of water, sometimes the water that I’ve just washed them in. Sacha Whelan makes 1 inch plus hardwood boards which would make a gift which will literally last a lifetime. Speed isn't the only advantage of pressure cookers - they also preserve nutrients and vitamins, as well as being a more economical way to cook.Please note that this post is long so that you have every single detail you might need in one place as every year there are a lot of questions about how to pressure cook a Christmas Pudding and I don't want to be sending you around in circles. Brothy chickpeas, meanwhile, are a favourite of Arturi’s: “Soak dried chickpeas in cold water for 12 hours, then drain and transfer to the pressure cooker with fresh water until barely submerged.

Cook for five minutes for a very soft set (I favour this), or 6 minutes if you want it slightly firmer, then remove from the heat and release pressure quickly.

TOMATOES If I’m cooking anything that has a tomato base, like soup or sauce, instead of adding sugar to balance out the acidity, I add a pinch of cinnamon. Allow to cool completely, then whisk in the egg yolks, some salt and white pepper and the pinch of cayenne.