In the last few years the low 'n' slow cooking revolution has truly excelled. Barbecue competitions, soul food joints and weird and wonderful marinades have flourished with the growing want for juicy, flavoursome and fall-apart meat.
This sounds all very well but other than when I'm snoozing I can't remember the last time I stayed in my house long enough for a joint of meat to slow cook in my oven (safely) for 8 hours. Also, I'm yet to invest in a slow cooker. Enter... the loyal pressure cooker. I've tried out pulled pork, stews and even paella in my trusty Tower contraption. So how will the swanky new Tefal Clipso fare in the pressure cooker league table?
