I fondly remember my Dad managing to explode our pressure cooker (this would have been some time in the 80s) and melting the Formica worksurface. It still proudly bore bubbles after this incident as we moved out of the house.

When we moved to France in the mid-80s, we discovered Moroccan food, well before it reached the UK. In particular, couscous. It was always a dish in its own right - not a general accompanying carb - and always had a particular lamb or mutton stew with it. My Mum got some recipes before we left France and managed to make incredible mutton stews and broths in the pressure cooker, whether Moroccan or Scottish. So, very fond memories.

But I don't use one. I don't really eat that much meat these days, and everything else can be cooked much more quickly (or left to marinate relatively easily).