Banishing any thoughts that pressure cookers are just for winter is Catherine’s lamb breast salad. With the meat paired with a light mix of salad greens, cooked grains and a fresh lemon dressing, it’s well-suited for a warm spring evening.

And if it’s a one-pot wonder you’re looking for, Catherine’s keema biryani is sure to please, with the layers of garlic and ginger mingled with curry powder, turmeric and nigella seeds imparting wonderfully aromatic flavours into the lamb and rice.

Finally, giving us the traditional lamb accompaniments of rosemary, garlic and wine are Catherine’s lamb shanks with flageolet beans. Achieving slow-cooked perfection in under an hour, the shanks marry with the beans for an effortless weekend feast in no time at all.

Modern Pressure Cooker: 3 lamb recipes to try this spring