Massaman curry

Heat the sesame oil in the pressure cooker. Add the onion and saute over a medium low heat until it softens. Add the Massaman curry paste and continue cooking until it smells fragrant. Add the beef and stir to coat in the paste.

Add coconut milk, water, peanut butter, brown sugar, salt, fish sauce and Gregg's Cinnamon Quill. Stir while bringing up to the boil. Place the pressure cooker lid on and lock. Set at high pressure (pressure cookers vary so make sure you read the manufacturer's instructions before cooking). Start timing when there is a continuous stream of steam coming from the top. Cook for 20 minutes.

Reduce the pressure quickly according to manufacturer's instructions. Remove the lid. Add the potatoes and return to the stove top. Continue cooking for a further 8-10 minutes, until the potatoes are tender. Stir in lime juice. Season to taste. Garnish with coriander leaves. Serve with the Lemongrass infused Jasmine rice and green beans or courgettes on the side.

To make the lemongrass infused Jasmine rice: Wash the rice in a sieve through running cold water. Place in a saucepan. Add the cold water, Gregg's Ground Lemongrass and salt. Cover and bring to nearly boiling. Stir. Reduce heat and simmer covered for 12 minutes. Turn off the heat and allow to stand for 10 minutes. Fluff up rice with a fork. Start cooking the rice 10 minutes after the curry is cooking. This will ensure the curry and rice are ready at the same time. We used chuck steak for this recipe. Replace the beef stewing steak with chicken thigh fillets and reduce cooking time to 15 minutes.