The pressure cooker and I continue our love affair. It's a wonderful thing.

Last week I made this gorgeous pork braise. So easy and delicious:

Brown 1kg of pork neck (or similar meat) which has been diced into 2 cm cubes. Take out of pan and cook some diced onion, carrot, celery and mushrooms with some garlic in the pan until starting to soften and get a little caramelisation happening. Stir through a couple of tablespoons of tomato paste and cook for a minute or two. Add back the pork with some chopped zucchini, tin of tomatoes, stock powder (I like to use Vegeta), a dash of water, seasoning. Put pressure cooker lid on and bring to low pressure over high heat. Stabilise and cook for 35 minutes. I served with pasta but it would be just as nice with rice or just in a bowl with a bit of crusy bread.

Then last night I made a mild lamb curry. Again easy and delicious:

Put 1kg of diced lamb in the pan with a tin of tomatoes, a large sweet potato diced into 2cm cubes, a diced onion, a couple of cloves crushed garlic, cup of water, a teaspoon each of garam marsala, ground cumin, ground corriander, tumeric, paprika, a few splashes of soy sauce, a tablespoon of honey. Put pressure cooker lid on and bring to los pressure over high heat. Stabilise and cook for 25-30 minutes. Serve with yummy basmati rice. [The seasonings and "heat" can obviously be adjusted - I tend to make these things very much on the mild side because both my kids scream blue murder if anything is even vaguely "spicy".]

Just call me Nigella.

If I do say so myself tonight's chicken, zuchini and tomato risotto cooked in my new pressure cooker was absolutely gorgeous! I would go so far as to say it was the best risotto I've ever made (and possibly ever tasted).

There's something about the pressure cooker which forces the flavours together beautifully. It was just right, creamy with just a bit of firmness in the rice itself. The savoury chicken flavour was beautiful.

I have now made three things in the cooker and I am learning that the recipes need to have about an extra 5 or 10 minutes of cooking time added to them. The lamb shanks I made on Sunday were nice but definitely not falling off the bone, which is how they should be. I think an extra 10 minutes would have made a big difference.

At this rate I may never need my other pots and pans again. There is almost nothing I can't make in this thing. [Obviously I still need my wok and my big pot for cooking pasta, but everything else can go.]

Luckily I have made it back to the gym as of this morning because all this hearty winter cooking is going to be tough on the waist measurement.

HERE IT IS.

My first effort in my brand new pressure cooker. Beef Goulash, made with gravy beef, onions, mushrooms, paprika, tomato paste, stock and sour cream to finish.

The photo doesn't do it justice. It was delicious and tender and full of flavour. Prep time: 15 minutes. Cooking time: 25 minutes + 5 minutes to thicken sauce.

I did struggle a little to get the lid on properly to start with but I guess it's a technique I'll need to master. I was skeptical that it would turn out. After all gravy beef normally requires 2+ hours to reach a tenderness suitable for eating. When I finally lifted the lid I wasn't sure what to expect but it was just as promised.

I am suitably impressed at this point. Sunday I'm doing lamb shanks so that will be Big Test #2. Report to follow.

So I've ordered a pressure cooker and I'm excited. Yes, I know the words "pressure cooker" entice images of exploding casseroles and steam burns but I am assured the new, second generation cookers available today are a much safer, easier and overall better appliance than the thin aluminium relic from the 50s and 60s which most of us have in mind.

The selling point for me is slow cooked meals in half an hour. For me one of the best things about the cooler months is using my slow cooker to do scrumptious lamb shanks (and lamb shank and barely soup), rich beef casseroles and tomato and mushroom chicken (such as the one we enjoyed last night). However these dishes take hours and hours to cook so usually I have them going on the weekends and then freeze the results. With our weekends being what they are this scenario doesn't happen all that often.

So now I have a better option. Apparently in my new pressure cooker I'll be able to cook the same meal but in half an hour or so. Magic.

I am armed with my Pressure Cooker Cookbook by Suzanne Gibb (that's Margaret Fulton's daughter) and awaiting my delivery of aforementioned pressure cooker and a large box of top quality meat from ButcherMan.com.au. Mmmmmmm.

Stay tuned. Reviews forthcoming.