Catherine Phipps is often described as the undisputed ‘Queen of Pressure Cooking’, and I totally agree.
Catherine has taken a form of cooking that many people (including me) have been far too scared to try, and encouraged us to try this classic, speedy and energy saving way to cook. She’s already a well known cookery book writer (Citrus and Leaf are both fabulous) and her latest book Everyday Pressure Cooking, published by Quadrille (£22 hardback) is the ideal excuse to invest in a pressure cooker – or dust off that one that might be languishing in a cupboard!
Everyday Pressure Cooking puts the pressure cooker at the heart of simple mealtime solutions, cutting down the time spent toiling the stove. She explains the basics of using this fabulous bit of kit in a clear, accessible way, and offers family-friendly meals. Catherine’s recipes are delicious and work every time, giving fast, nutritious dishes when you have only minutes, rather than hours, to spare. From flavour-packed meals such as Chicken, Pumpkin and Peanut Soup, Tortilla Lasagne and Beetroot and Paneer Curry, to weekend feasts like Roast Lamb with Red Wine and Rosemary Gravy and Whole Roasted Squash, the pressure cooker will become the hardest-working item in your kitchen! With over 100 recipes for fish, vegetables, meat, pulses, grains as well as puddings, this is the go-to cookbook for all pressure cooker owners.
About Catherine Phipps
Catherine Phipps is a columnist for the Guardian’s Word of Mouth food pages and a freelance food writer. She’s also a recipe
developer and tester and lives in West London with her family.
She has written many books with various household names and restaurants, but her own books in addition to this one, include her recent best selling book on pressure cooking, Modern Pressure Cooking, as well as Citrus, Leaf, Chicken and The Pressure Cooker Cookbook. She also wrote most of the recipes and edited The Royal Marsden Cancer Cookbook and has an interest in the nutritional aspects of what we eat.
“My food influences are various – a rural upbringing on a small holding taught me to be what I describe as an “ethical omnivore” which isn’t the easiest these days. I try to eat as seasonally as possible. I’ve also learned from stints working in the Caribbean and tried to absorb as much as I can from my South Asian in-laws. I read voraciously and I am inspired by children’s books especially. Rapunzel is the reason I wrote Leaf!
“Learning to use a pressure cooker properly many years ago was transformative for me on a personal level because like most people I am very busy, but I don’t want to compromise on what I eat. So ever since I have been sharing the joy and much of my professional life is focussed on helping people embrace this way of cooking.” Says Catherine
I’ve actually started using my pressure cooker thanks to this book.
Here are a couple of recipes to persuade you either to invest in one or get yours out!
TOMATO AND LENTIL SOUP
Serves 4
“By far the most popular recipe in my last book was the Buttery Tomato Soup. Here I wanted to create something similar in terms of very fast prep time with the same comfort factor. We are a household that loves spice, so this recipe – inspired by one from Madhur Jaffrey in her excellent Curry Easy – does it for us. And it happens to be even faster in terms of prep and cooking! You don’t have to be bound by any of these flavours – it is an excellent receptacle for any spice or curry paste you might want to use up.”
2 x 400g (14oz) cans tomatoes or the fresh equivalent, puréed
100g (31⁄2oz) red lentils, rinsed 
1 onion, halved
10g (1⁄4 oz) piece of ginger, roughly chopped
4 garlic cloves
1 tbsp your favourite curry powder
1 tbsp coconut oil
1 litre (35fl oz) vegetable or chicken stock or water
1 small bunch of coriander (cilantro)
Sea salt
A couple of green chillies, finely sliced, to serve
FOR THE TADKA (OPTIONAL)
1 tbsp coconut or olive oil
15 curry leaves
1 tsp mustard seeds or cumin seeds
Put everything except the coriander and chillies in your pressure cooker. Cut the coriander leaves from the stems and add the stems to the cooker along with plenty of salt, reserving the leaves. Bring to high pressure, then adjust the heat until it is just high enough to maintain the pressure. Cook for 5 minutes, then remove from the heat and leave to drop pressure naturally.
Blitz the soup using a jug or stick blender and make sure it is piping hot. Pour into bowls.
If making the tadka, heat the coconut or olive oil in a small frying pan (skillet) and add the curry leaves and seeds. As soon as they start to crackle and pop, remove from the heat and pour in a swirl over the bowls. Serve with the coriander leaves and some sliced green chillies for extra heat.
AUBERGINE AND BUTTER BEAN BRAISE
Serves 4
‘So simple this, a bit Greek-inspired, what with the mint, cinnamon and butter beans. It needs nothing more than maybe some bread or a green (or Greek) salad but I have also added some optional green beans to cook on top, if you don’t want to go to the bother of making a salad.’
3 tbsp olive oil
1 large aubergine (eggplant), or, preferably, 2 smaller ones,
around 300g (101⁄2oz), cut into 2.5cm (1in) dice
2 medium red onions, cut into wedges
4 garlic cloves, finely chopped
1 tsp dried mint
1⁄4 tsp ground cinnamon
50ml (13⁄4fl oz) white wine
500g (1lb 2oz) cooked butter (lima) beans
200g (7oz) tomatoes (canned or fresh), puréed
200g (7oz) block of halloumi, sliced
300g (101⁄2oz) green beans, trimmed (optional)
Sea salt and freshly ground black pepper
TO SERVE
Good olive oil
Finely chopped flat-leaf parsley
A rasping of lemon zest
Heat your pressure cooker and add 2 tablespoons of the oil. When hot, add the aubergine and fry quickly until the cut edges have browned. Push to one side and add the remaining oil and the onions. Cook for a couple of minutes, then add the garlic and cook for another minute.
Stir the aubergines and onions together then sprinkle over the mint and cinnamon. Pour in the wine and stir to deglaze the base of the cooker. Add the butter beans and tomatoes and season with salt and pepper. Stir and give the cooker a little shake so everything falls evenly. Arrange the halloumi on top. If using green beans, wrap loosely in foil and put into the cooker.
Close the lid and bring up to high pressure. Adjust the heat so it is just high enough to maintain the pressure and cook for 2 minutes, then remove from the heat and leave to drop pressure naturally.
Ladle into bowls and drizzle over some olive oil and finish with a sprinkle of parsley and lemon zest.
SPICY PASTA
Serves 4
“This pasta uses ’nduja, a soft, spreadable, sausage from Calabria, which adds a good savoury heat and needs very little else. To make it vegetarian I would use a Calabrian chilli paste, harissa or chipotle in smaller quantities (2 teaspoons to start with, more at the end if necessary).
The vodka is optional but does help mellow and sweeten the sauce somehow, just as it does with a plain tomato sauce.”
2 tbsp olive oil
1 onion, finely chopped
3 heaped tbsp ’nduja
1 tsp dried thyme (optional)
A pinch of fennel seeds
500g (1lb 2oz) short pasta
200g (7oz) cherry tomatoes
50ml (13⁄4fl oz) vodka (optional)
75ml (21⁄4fl oz) single (light) cream
Sea salt and freshly ground black pepper
TO SERVE
Parmesan, grated
A few basil leaves
Chilli flakes
Heat your pressure cooker and add the oil. When hot, add the onion and sauté for 2–3 minutes, then add 2 tablespoons of the ’nduja. Cook over a gentle heat, breaking it up constantly with the back of
a wooden spoon. Add the thyme, if using, and fennel seeds, and add the pasta. Stir, then add just enough water to cover. Season with salt and pepper. Drop the cherry tomatoes on top.
Close the lid and bring up to high pressure. Adjust the heat so it is
just high enough to maintain the pressure, then cook for 5 minutes. Remove from the heat and fast release. Give the contents a good stir – the cherry tomatoes will burst and combine with the ’nduja. Add the vodka, if using, simmer for a couple of minutes, then taste. Add some or all of the remaining ’nduja if you want to ramp up the heat, then stir in the cream.
Leave to stand, off the heat, for another couple of minutes, then serve with plenty of Parmesan, some basil and chilli flakes for extra heat.
Credit: Everyday Pressure Cooking by Catherine Phipps (Quadrille, £22),
Photography © Andrew Hayes-Watkins
