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Worked perfectly. Absolutely delicious 😊

How did it turn out?

From someone who has been cooking for nearly 60 years with the original Prestige Pressure cookers (and my mother before me) I now have a PKP and its probably my favourite piece of kitchen equipment. I watched this video with the intention of sending it to a friend but needed to check if it would be helpful to her. May I suggest a couple of points that I think you might want to look into. First of all, oxo cubes are full of salt, so is the Coleman’s Casserole mix. You didn’t need to use both-either the oxo cubes and thicken with plain flour when its cooked, removing the dumplings temporarily so you can stir without damaging them, or just use the casserole mix which is why the contents are sticking to the sides and bottom of the pot, (the flour content in the casserole mix causes that to happen). On top of all that you added an enormous amount of salt, very much more than a pinch which again you did not need. Salt is a silent killer and preparing our own meals is supposed to be the way to reduce excessive consumption of it, but recipes still advice salt to be added when it’s not necessary. I would advise that you cut out either the oxo cubes or the casserole mix - which is basically just thickening, flavourings (inc salt), colouring and preservatives, as that’s the same as adding oxo and bistro and then don’t add any more salt until its cooked, then taste the liquid, you will know straight away if it needs more salt. I have never added salt to anything as an ‘extra’ or just because the recipe says ‘pinch of salt’, Old recipes did not take into account how much hidden salt would be in the things we add, like beef stock cubes etc. If I can taste the ‘sauce/gravy’ when cooked I can add some if necessary and at 75 I am healthy, fit and not seen a doctor since giving birth!

I always do my sausage casserole on the slow cooker but I've recently acquired a pressure cooker so I'm gonna try this. Only difference is I stick tinned tomatoes in and some garlic and tomato puree instead of the casserole mix. Good recipe. 👌👌

There is one little fella who will thank you when he is my age and can look back on (lots of) years of competant cooling (unlike me). Personally I brown in a Cast Iron Fry Pan rather than the P.Cooker Pot as much as anything because it speads out a bit. I have never cooked Pasta or Rice in a P. Cooker and may try it soon. Many Thanks.

Their will be a contented tummy in a short while 🙂

I followed the dumpling method in the pkp book and my dumplings did not rise

Yep, looks like a winner. Thanks.

I usually use a wooden spoon for my PKP

Loving the recipe. But I’m cringing every time I hear your metal utensils in this pot. You’ll need a new pot at this rate. Get a silicone spoon

Uuuunncle roooooger disapproves hiiiyyaaaah

got 1 today watching all your recipes loving it. Challenge for you lasagna in king pro, yes it will be round but who cares

looks lovely, i bought my PKP today, and this is gonna be the first thing i try, i cant wait til it arrives

Is this some kind of joke

Only critique: never use metal utensils on metal cookware - always use wood or plastic to prevent scratching

Nice video I subscribed 51 Can u suport me back

That's excellent, Angela, did you use the 'stew' setting in order to brown the mince?