I had one of those Mondays today. Running around like lord only knows what this morning. Getting rained on on the way into work. Mental day in work. Getting rained on on the way home from work. It’s like it knows when I’m about to get on a bike! Anyway I came home to realise that in my haste this morning I forgot to leave mince out for the burgers and there was only diced steak in the fridge. Pressure King Pro to the rescue!

I got a Pressure King Pro multi-cooker a couple of weeks ago and it’s been a slow burn for me as the first one I got had a dodgy seal and had to be returned, so I was dubious when I got the replacement. After this weekend I’m a convert, I made jam and a whole chicken with minimal mess, no super hot kitchen and in less time. I’ll be experimenting and no doubt posting the results over the coming weeks, but I think I can call this evening’s experiment a resounding success!

You will need:

• Diced steak
• 1 tbsp coconut oil
• 1 onion, cut into small dice
• 1 aubergine, cut into large chunks
• 1 red/yellow pepper if you like, cut into large chunks
• 1/2 jar thai red curry paste
• 1 can coconut milk or 1/3 bar creamed coconut dissolved in 500ml boiling water
• 1 tbsp fish sauce (if you have, a dash of soy and extra lime juice if you don’t)
• Juice of 1 lime, to taste

Use the sautee function brown the meat

Add the onion and fry for a minute to soften

Add the curry paste and fry for 1 min or so until fragrant

Add the aubergine and pepper, coconut milk and fish sauce

Clamp on the lid and set to stew under pressure for 30 mins

The aubergine will kind of melt into the sauce and thicken it

Serve over rice or rice noodles, preferably in a big bowl on the couch watching RuPaul’s Drag Race!

You can also make this in a slow cooker or on the hob.

For the slow cooker may I suggest putting it on before you go to work, you will be rewarded with tasty comfort when you come home for just 10 mins work in the morning.

Basically follow all the steps above until the pressure part then stick it on low for 6-8 hrs.

If doing it in a pot on the hob I would suggest doing it the night before you want to eat it and then reheating the next day.

Follow all the steps until the pressure part and cook for 1 1/2 – 2hrs on low on the hob until the beef is tender.

In that 30 mins it was in the pressure cooker I got ahead on some future dinner, used my leftover chicken from yesterday to make Chicken and Leek Pie filling and now I can collapse on the couch with tea and knitting. I know I’m a wild one right?!