She’s been described by both Nigella Lawson and by Si King of the Hairy Bikers as the queen of pressure cooking and she really knows her stuff.

Traditionally, Christmas puddings are boiled on the stovetop for 8 hours, continuously releasing steam into your kitchen and having to keep an eye on the water level.This humdrum tool of grandmother’s thrifty cooking is resurrected with an amazing amount of glamour. Pressure cooking is a wonder cooking method: you can make meals in minutes (on average, a third or less of the time of other cooking methods – risotto takes 7 minutes!

Then check it after a few days and rewrap in fresh greaseproof and foil if that's what you used as, of course, fabric is more breathable but no harm rewrapping in sterilised muslin again too! In the case of sprout tops, kale and broccoli, for example, Phipps puts “a slick of water in a pressure cooker”, adds just-washed greens, brings up to pressure, then switches it off.

Phipps shows that high-pressure cooking isn’t only quick and economic, but a tool to treasure flavour. Then, for quite a while, they seemed to disappear again, only to resurface in grand style with the Instant Pot. 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. With more than 150 delicious recipes for use with the latest time-saving, money saving kitchen gadget, the Pressure Cooker Cookbook will revolutionise your mealtimesNow more than ever, the nation needs and wants to be able to cook in a quicker, easier, cheaper, healthier and greener way.

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