Index!
All the recipes, basic methods, tips, updated weekly.
Hello Everyone!
This has been a long time work in progress and I was prompted about it again the other day, so I’ve been doing an hour here, an hour there, whenever I can fit it in. Quite a lot to get through - 137 posts and lots have multiple recipes/methods, so probably around 300. It’s been interesting to look back at old posts as well as figure out some of the gaps I now realise I need to start filling….
It is not perfect! Far from. For example, I haven’t had the time to give all the vegetables their own separate headings. But there is a lot of cross referencing with many recipes having multiple entries so I hope everything is easier to find. Please feel free to make any suggestions about headings you would have liked to see and if I think it is doable, I will have a go.
I will be pinning this to the top of my Substack and will try to remember to update it every time I post from now on. I hope you all find it useful and that it helps mitigate Substack’s woeful search engine.
PLEASE share with people you think need a nudge in the direction of pressure cooking. It might show them the range of recipes which are helped along by it.
Catherine Is Under Pressure Index
Beans and Pulses
Autumnal Cannellini Bean Soup, Italian style, vegetarian, mushrooms, squash, kale
Bean, Tomato and Seville Orange Salad
Black beans with Chorizo, Morcilla and Kale
Black Bean and Sweet Potato Hot Pot (Caribbean Flavours)
Black beans with Rice and Squash (Caribbean flavours)
Black eyed peas with chorizo, fennel, red peppers
Borlotti Beans, fresh - how to cook
Borlotti Beans - fresh, braised with sausage, leeks and squash
Caramelised Endive with White Beans and Blood Oranges
Cauliflower, Bean and Peanut Butter Curry
Chickpeas with Aubergine and Halloumi
Chorizo Braised with Black Eyed Peas and Vegetables
Coconutty Bean and Vegetable Soup
Coconut Carlin Pea Aubergine Curry
Gormeh Sabzi (Persian Red Kidney Bean stew - meat and vegan options)
Harirra (Moroccan Chickpea Stew)
Lamb and Lentil Ragu Batch Cook
Lamb and Lentil Ragu with Courgettes and Chickpeas
Lamb, Lentil, Aubergine, Halloumi, Potato Bake
Lentil and Vegetable Soup (leftovers, very adaptable)
Lentils with Fennel, Paprika and Red Wine
Minestrone, with Caponata flavours
Nicoise style Egg and Lentil Salad
Parched Peas (Carlin Peas, most recent)
Red Kidney Beans - how to cook
Sausages Braised with Lentils and Spinach
Warm Salad of Squash, Chorizo and Carlin Peas
White Bean, Cauliflower and Leek Soup
White Beans with Sausage, Bitter Greens and Blood Oranges
Cheese
Aubergine, Lamb, Halloumi, Potato Bake
Bacon and Mushroom Bread Pudding
Black eyed peas braised with chorizo, vegetables, cheese topping
Blood Orange, Caramelised Endive and Goat’s Curd Salad
Borlotti Bean Salad with Goat’s Curd
Stuffed Courgettes with Feta and Tomato Rice
Eggs with spiced creamed vegetables and cheese
Eggs with Spiced Mushrooms, Peas, Spinach and Cheese
Halloumi and Potatoes braised with Seville Orange, Chilli, Coriander Sauce
Jeera Aloo Gratin (Cumin spiced potatoes and vegetables with cheese)
Leftovers Soup - lots of cheese, bacon, potato, vegetables
Orzo salad with Halloumi and Zhug
Potato Sausage and Mushroom Gratin
Spelt with Braised Vegetables and Parmesan (autumnal risotto type braise)
Spiced spinach with eggs and cheese
Sweetcorn, Halloumi and Quinoa Salad
Sweet Potato, Harissa and Goat’s Cheese Galette
Tartiflette inspired cheese and potato gratin
Chicken and Poultry
Braised Chicken with Corn and Wild Rice
Braised Chicken with Ginger and Cranberries
Braised Chicken with Mushrooms and Sherry
Braised Chicken and Spiced Freekah
Braised Chicken with Ginger and Cranberries
Brussels Sprout Christmas Tree
Chicken, Asparagus and Potato Salad
Chicken, Bacon and Vegetable Broth, using Broth mix
Chicken Casserole with New Potatoes and Prunes
Chicken and Freekah Salad with Cherries and Nectarines
Chicken Noodle Soup - warmly spiced
Chicken Soup, Mediterranean style
Chicken tagine soup with quince and rice
Duck - Christmassy 5 spice and orange with red cabbage over noodles
Poached Chicken, Potato, Asparagus 3-in-1 zero minute method
Pot roast Chicken with Bay and Dijon Mustard
Red Chicken Soup (red cabbage, Eastern European flavours)
Roast Red Cabbage and Smoked Duck Salad
Spiced Chicken and Almond Butter Soup
Steamed Chicken and Rice - lightly spiced
Eggs
Eggs with spiced, creamed spinach and vegetables and cheese
Eggs with spiced, creamed mushrooms, peas, spinach and cheese
Hardboiled Eggs, spiced with spinach and cheese
Nicoise style egg and lentil salad
Roast Cabbage, Bacon and Egg Salad
Steamed Egg Custards with Crab and Asparagus
Steamed Rice with Eggs (for a delicate stomach)
Fish and Seafood
Beetroot, Smoked Fish and Blackberry Salad
Fish Curry - fragrant with lime leaves
Mussels with cider, celeriac, leeks and cream
Penne with Caramelised Fennel, Lemon and Sardines
Steamed Egg Custards with Crab and Asparagus
Grains
Beef and Vegetable Broth using Broth Mix
Chicken, Bacon and Vegetable Broth, using Broth mix
Chicken and Freekah Salad with Cherries and Nectarines
Quinoa Braised with Cavolo Nero
Root Vegetable Potage using Quinoa and Rice Broth Mix
Squash/Pumpkin Stuffed with Sausage, Spelt and Apple
Sweetcorn, Halloumi and Quinoa Salad
Pasta
Bucatini with Courgettes, Mint and Chilli
Cooking pasta on its own - method
Curried Penne Salad with Cauliflower
Orzo Salad with Halloumi and Zhug
Minestrone with Caponata Flavours
Penne with Caramelised Fennel, Lemon and Sardines
Soupy Sausage Pasta with lots of Vegetables (a bit minestrone)
Spaghetti with Cauliflower and Saffron
Stuffed Squash with Spelt and Sausage
Rice
Asparagus, Courgette and Lemon Risotto
Black beans with Rice and Squash (Caribbean flavours)
Chicken braised with Corn and Wild Rice
Chicken Tagine Soup with Rice and Quince
Steamed Chicken and Rice (lightly spiced)
Steamed Rice with Eggs (for delicate stomachs)
Stuffed Courgettes with Feta and Tomato Rice
Vegetarian Main Courses
Asparagus, Courgette and Lemon Risotto
Bibimbap (optionally vegetarian)
Black Bean and Sweet Potato Hotpot (Caribbean flavours)
Broccoli, Spiced with Leeks and Cherry Tomatoes
Brussels Sprouts Christmas Tree
Caramelised Endive with White Beans and Blood Oranges
Carlin Pea and Aubergine Curry - Coconutty
Carlin Peas braised with vegetables
Carrot, Parsnip and Aubergine Curry
Cauliflower, Bean and Peanut Butter Curry
Cauliflower Cheese Potstickers
Chaat (including vegetarian curry and chickpeas)
Cheat’s Cauliflower Cheese (Bacon Optional)
Chickpea, Halloumi and Aubergine Braise
Coconut Dal with Spiced Roast Cauliflower
Halloumi Braised with Potatoes with a Chilli, Seville Orange, Coriander Sauce
Potato and Kalette Curry (dry spiced)
Eggs with Creamed Spiced Vegetables and Cheese
Jeera Aloo (cumin spiced potatoes) + a gratin with the leftovers
Lentils with Fennel, Paprika and Red Wine
Mushroom, Chard and Tomato Curry
Parsnip, Carrot and Aubergine Curry
Root Vegetables roast with whole spices
Runner Bean and Mushroom Curry
Spaghetti with Cauliflower and Saffron
Spelt with Braised Vegetables - autumnal
Spiced Spinach with Eggs and Cheese
Sprout Tops with Mushrooms and East Asian flavours
Sweetcorn Risotto (although can be made with chicken stock)
Sweet Potato, Harissa and Goat’s Cheese Galette
Meat
Haggis with Neeps and Tatties, all in one method
Haggis (Leftover) with Sprout Tops
Venison (or Beef) Casserole with Juniper and Blackberries
Beef
Beef Shin and Vegetable Broth (using broth mix)
Roast Beef with Seville Orange Green Sauce
Beef/Venison Meatballs with Tomato Kimchi Sauce
Lamb
Gormeh Sabzi (Lamb, Red Kidney Bean and Herb Stew)
Lamb and Caper Steamed Suet Pudding
Lamb and Lentil Ragu Batch Cook
Lamb and Lentil Ragu with Courgettes and Chickpeas
Lamb Meatballs with Asparagus, Chard and New Potatoes
Lamb, Lentil, Aubergine, Halloumi, Potato Bake
Lemon and Rosemary Lamb Shoulder
Stuffed Courgettes with Feta and Tomato Rice
Pork (including sausages, chorizo, bacon etc)
Bacon and Mushroom Bread Pudding
Bacon Braised with Potatoes, Sprout Tops and Kimchi
Black Beans with Chorizo, Morcilla and Kale
Black eyed Peas braised with Chorizo, Fennel, Red Pepper
Braised Belly Pork with Shiitake and Greens (Vietnamese flavours)
Braised Squash with Okra and Bacon (Caribbean style)
Brussels Sprouts with Bacon, Cranberries and Chestnuts
Chicken braised with Corn and Wild Rice (contains bacon)
Chicken Casserole with New Potatoes and Prunes
Chickpeas and Pasta (bacon/chorizo/nduja)
Chorizo Braised with Black Eyed Peas and Vegetables
Chorizo Braised with Courgettes, Kale and Cherry Tomatoes
Chorizo, Carlin Pea, Squash warm salad
Potato, Black Pudding, Romano Pepper, Broad Bean Salad
Potato, Sausage and Mushroom Gratin
Roast Cabbage, Bacon and Egg Salad
Sausages braised with fresh Borlotti Beans, Leeks and Squash
Sausages with Lentils and Spinach
Smothered Collard Greens (bacon)
Soupy Sausage Pasta with lots of Vegetables (autumnal minestrone)
Spare Ribs - Braised, Chinese Style
Squash/Pumpkin Stuffed with Sausage, Spelt, Apple
White Beans with Sausage, Bitter Greens and Blood Oranges
Soups
Autumnal Bean Soup, Italian style (mushrooms, squash, kale)
Beef Shin and Vegetable Broth (using broth mix)
Carrot Soup, Spiced, with Preserved Blood Orange
Cauliflower and Artichoke Soup
Cheese, Bacon, Potato, Vegetable Soup (Leftovers)
Chicken, Mediterranean Flavours
Chicken - Spiced with Almond Butter
Chicken Tagine Soup with Rice and Quince
Chilled Avocado Soup (uses chicken stock)
Chorizo and Cavolo Nero Soup (Brothy)
Coconutty Bean and Vegetable Soup
Leftover Salad Leaf and Vegetable Lentil Soup
Red Chicken Soup (Red Cabbage etc)
Root Vegetable Potage with Quinoa and Rice Broth Mix
Summer Vegetable Soup (Runner Beans, Courgettes etc)
Vegetable Soup - Murky, brothy, leftover
White Bean, Cauliflower and Leek Soup (with olive sauce garnish)
Salads
Bean, Tomato and Seville Orange Salad
Beetroot and Red Cabbage Salad
Beetroot, Smoked Fish and Blackberry Salad
Borlotti Bean Salad with Goat’s Curd
Broad Bean and Roast Red Pepper Salad
Caramelised Endive, Blood Orange and Goat’s Cheese Salad
Carlin Peas braised with Vegetables
Chicken, Asparagus and Potato Salad
Chicken and Freekah Salad with Cherries and Nectarines
Chorizo, Carlin Pea and Squash Salad
Curried Penne and Cauliflower Salad
Fig, Goat’s Curd and Roast Red Pepper Salad
Nicoise style Egg and Lentil Salad
Panzanella - with roast red peppers
Potato, Black Pudding, Romano Pepper, Broad Beans
Red Cabbage (Pressure Roast) with Smoked Duck
Roast Cabbage, Bacon and Egg Salad
Sweetcorn, Halloumi and Quinoa Salad
Side Dishes
Asparagus with Tomatoes, Mustard and Tarragon
Beetroot, Greek style with Garlic
Brussels Sprouts with Bacon, Cranberry and Chestnuts
Buttery Leeks, Asparagus and Chard
Christophene and Ginger Gratin
Creamed Brussels Sprouts with Leeks, Prunes and (optional) Bacon
Creamy Brussels Sprouts Gratin
Potatoes - cooked for mash over Naggis
Quinoa Braised with Cavolo Nero
Red Cabbage, Braised, Christmassy
Red Cabbage, Braised, Christmassy with Apple
Roast Cabbage with Hazelnut Pangrattato
Roast Carrots with Tarragon and Mint
Roast Carrots and Parsnips with Fennel Seeds and Paprika
Runner Beans, stewed in Tomatoes
Savoy Cabbage with Fennel, Pancetta and Quince
Sprout Tops and Mushrooms with Chinese Flavours
Swede and Carrots (for Haggis)
Basics/Sauces etc
Aubergines - how to pressure roast
Batch Cooking and Thermos Lunches - formulae
Blini - how to reheat (includes dumplings)
Cauliflower - how to steam and pressure roast
Chestnuts - cooking and softening skins for easy peeling
Corn on the cob - how to prepare and cook
Cranberries/other dried fruit - how to pressure soak in alcohol (or other liquids)
Gremolata - sour orange and coriander
Gremolata - tarragon, parsley, lemon
Multipurpose Cherry Tomato Sauce
Olive Sauce (using roast red peppers)
Peppers - how to roast (brief
Reheating from frozen in the pressure cooker
Roast Red Peppers - how to in detail
Sprout Tops - how to prepare and cook
Squash/Pumpkin - how to cook whole (when too tough to peel)
Squash/Pumpkin - how to pressure roast
Vegetable Stock Paste - long life and concentrated
Yogurt and Tahini Sauce (no pressure cooking!)
Fruit
Apple Cake - spiced, upside down with buttermilk
Beetroot, Smoked Fish and Blackberry Salad
Blood Oranges with Caramelised Endive and White Beans
Blood Orange, Caramelised Endive and Goat’s Curd Salad
Braised Red Cabbage with Orange and Preserved Orange
Braised Red Cabbage with Spices and Apple
Brussels Sprouts with Bacon, Cranberry and Chestnuts
Chicken Casserole with New Potatoes and Prunes
Chicken and Freekah Salad with Nectarines and Cherries
Duck with Orange, 5 Spice, Red Cabbage and Noodles
Mandarin Jam Bread and Butter Pudding
Quince Puree - plus raita, fool, snow, breakfast
Roast Beef with an Orange Salsa Verde
Roast Red Cabbage and Smoked Duck Salad with Olorosso Cranberries
Savoy Cabbage with Pancetta, Fennel and Quince
Squash stuffed with Sausage, Spelt and Apple
Strawberry, Rhubarb and Polenta Cake
Venison (or Beef) Casserole with Juniper and Blackberries
White Beans with Sausage, Greens and Blood Orange
Desserts and (Pressure) Baking
Brown Sugar Rice Pudding (with rum buttered carlin peas)
Cinnamon and Bay Scented Rice Pudding
Lemon Verbena Flan with Lavender Poached Apricots
Mandarin Jam Bread and Butter Pudding
Spiced Apple and Buttermilk Cake
Strawberry, Rhubarb and Polenta Cake
Hi Catherine, this index is so fruitful! I remember you did a post about soup 'concentrates' so that you could put in the freezer with minimum space. With all the crazy cheap Christmas veg offers I was thinking of knocking up some batch cooking. Thank you for your amazing index! x
Fantastic, this is brilliant, thank you.