STEAM AHEAD

Dig out your pressure cooker to rust le up these tempting recipes

- ALI GRAVES

Tortilla lasagne SERVES 4

INGREDIENTS

1 tbsp olive oil

400g minced beef

1 small red onion, diced

1 red pepper, diced

2 garlic cloves, finely chopped

2 tsp chipotle paste

1 tbsp Mexican-style spice mix Sea salt and black pepper

200g canned tomatoes

250g red kidney beans

TO ASSEMBLE

5 corn or wheat tortillas

1 bunch of coriander, chopped

250g soured cream

200g Cheddar, grated

Pickled jalapeños or lime wedges (optional)

METHOD

■ Heat your pressure cooker and add the oil. When hot, add the beef, onion and red pepper. Stir over a high heat until the beef is browned, then stir in the garlic, chipotle paste and spice mix, if using. Season with salt and black pepper.

■ Add the tomatoes and beans and stir to combine, ensuring the base is completely deglazed. Close the lid and bring up to high pressure, then adjust the heat until it is just high enough to maintain the pressure. Cook for 5 minutes and fast release. Simmer to reduce if particularly watery (it shouldn’t be!).

■ While the sauce is cooking, toast the tortillas in a lightly oiled frying pan. This step is not essential, but does give a better texture to your lasagne.

■ Oil and line a deep 20cm tin that fits inside your pressure cooker. Put the first tortilla on the base. Add some of the sauce, then sprinkle with coriander (reserve some to garnish), drizzle over spoonfuls of soured cream and some of the cheese. Repeat the layers until you have used all the tortillas, then finish with soured cream and cheese. Loosely cover the top with foil.