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 & greener way. Pasta & rice can be made from scratch in less than 10 minutes; thrifty cooks can tenderise flavoursome cheap cuts in just 20 minutes & 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 & 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 & seafood risotto to Boston baked beans pulled pork sandwiches & Scotch eggs & even cheesecake & chocolate pots Catherine offers handy tips on how to adapt conventional recipes for the pressure cooker safety ideas & a guide to using certain ingredients. With mouthwatering photography throughout this is an indispensable partner for every pressure cooker owner."