This whole-grain fried rice studded with veggies and tofu uses an Instant Pot and the ingenious “pot-in-pot” method. The vegetables and tofu are cooked in the bottom of the pot while the rice is cooked in a small inner cooking pot and trivet (both available online).
Active time: 15 minutes Total time: 1 hour, 5 minutes
Pressure Cooker Tofu and Vegetable Fried Rice
Ingredients
2 tbsp canola or avocado oil
3 medium garlic cloves, minced
1 tbsp ginger, minced
1/2 medium onion, chopped
2 large car
This whole-grain fried rice studded with veggies and tofu uses an Instant Pot and the ingenious “pot-in-pot” method. The vegetables and tofu are cooked in the bottom of the pot while the rice is cooked in a small inner cooking pot and trivet (both available online).
Active time: 15 minutes Total time: 1 hour, 5 minutes
Pressure Cooker Tofu and Vegetable Fried Rice
Ingredients
2 tbsp canola or avocado oil
3 medium garlic cloves, minced
1 tbsp ginger, minced
1/2 medium onion, chopped
2 large carrots, peeled and sliced in ¼-in rounds
2 stalks celery, sliced
1 cup (75g) shiitake mushrooms, stems discarded, caps thickly sliced
1/4 cup (60g) low-sodium vegetable broth
8 oz (227g) extra-firm tofu, cut into 1/2-in cubes
2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 ½ cups (260g) water
2 tsp sriracha or other hot sauce
1 ¼ cups (230g) long-grain brown rice, rinsed and drained
1/2 cup (67g) frozen peas, defrosted
1 egg, beaten
2 green onions, thinly sliced
Directions
Put the oil in the Instant Pot, select “SAUTE”, and adjust to medium/normal heat. Add the onions, garlic and ginger and cook, stirring frequently, until the onions soften slightly, about 3 minutes. Press CANCEL. Add the carrots, celery and mushrooms.
Add the broth and scrape up any browned bits on the bottom of the pot. In a medium bowl, combine the tofu, soy sauce, vinegar and sriracha and toss to coat. Pour into the pot but don’t stir.
Place a tall trivet with 2-in feet in the pot over the tofu-vegetable mixture. Combine the rice and water in a metal pot with a 1 ½-quart capacity that fits in the pot. Place the uncovered pot on the trivet. Cover the Instant Pot with lid, lock it and turn the valve to SEALING. Select PRESSURE COOK, adjust to high pressure, and set the timer for 22 minutes.
When the cooking time is up, let the pressure naturally release for 10 minutes. Turn the valve to VENTING and quick-release the remaining pressure. Carefully remove the inner pot with rice and the trivet.
Fluff up the rice and add it to the pot with the vegetables. Add the peas and egg and stir gently to combine. Turn off the Instant Pot. Cover for 1 minute to gently cook the egg.
Sprinkle with the green onions and serve immediately.
Layers of lean ground turkey-filled sauce, creamy basil-flecked ricotta and melty mozzarella are hidden in these delicious peppers. The Instant Pot cuts the cook time to just 6 minutes, so they can be yours any weeknight when a lasagna craving hits. Be sure to use a thin bottled marinara sauce, so the Instant Pot can create enough steam to come to pressure (Note: Thick, chunky sauces won’t work).
Active time: 15 minutes | Total time: 1 hour
Pressure Cooker Lasagna Stuffed Peppers
Ingredients
4
Layers of lean ground turkey-filled sauce, creamy basil-flecked ricotta and melty mozzarella are hidden in these delicious peppers. The Instant Pot cuts the cook time to just 6 minutes, so they can be yours any weeknight when a lasagna craving hits. Be sure to use a thin bottled marinara sauce, so the Instant Pot can create enough steam to come to pressure (Note: Thick, chunky sauces won’t work).
Cut the top 1/2-inch off the peppers and reserve for another use. Scoop out the seeds and white membranes inside the peppers and discard.
Put the olive oil in the Instant Pot, select saute, and adjust to high heat. When the oil is hot, add the ground turkey, Italian seasoning, salt, and black pepper. Cook, stirring occasionally, until the turkey is cooked through to an internal temperature of 165°F, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Press Cancel. Add 2/3 cup marinara sauce to the pot and stir to combine. Spoon half of the turkey-marinara sauce evenly into the peppers and set aside.
In a medium bowl, stir together the ricotta, half of the basil, and the egg until thoroughly combined.
Spoon the ricotta mixture into the peppers. Spoon the remaining meat sauce into the peppers over the ricotta, making sure to scrape the pot clean. Sprinkle the mozzarella on top of each pepper, pressing the cheese down slightly so it stays inside the peppers.
Pour the remaining 1/2 cup marinara sauce and the chicken broth into the Instant Pot, scraping up any browned bits from the bottom of the pot. Place a trivet with handles in the pot and arrange the peppers on the trivet, cheese-side up. Lock the lid and turn the pressure valve to sealing. Select Pressure Cook, adjust to high pressure, and cook for 6 minutes.
When the cooking time is up, allow the pressure to release naturally for 10 minutes, then release any remaining pressure. Carefully transfer the peppers to plates using a large slotted spoon and set aside. Remove the trivet from the pot.
Select Saute and adjust to high heat. Simmer the sauce, stirring occasionally, until slightly reduced, about 2 minutes. For browned, bubbly cheese, place the peppers under a high broiler for 2–3 minutes. Spoon the sauce over the peppers, garnish with the remaining basil, and serve.
You don’t have to worry about making a hot breakfast when you put this porridge in the slow cooker before bed. You’ll awaken to a cinnamon-laced, slightly sweet pot of comfort food. It’s easy to store in the refrigerator to reheat and keeps for several days. Add a dollop of Greek yogurt or nut butter to boost the protein, if desired.
Active time: 10 minutes | Total time: 7 hours, 10 minutes
Slow Cooker Oat Porridge With Berries
Ingredients
1 cup (240ml) apple juice
3 cups unsweetened soy milk
1
You don’t have to worry about making a hot breakfast when you put this porridge in the slow cooker before bed. You’ll awaken to a cinnamon-laced, slightly sweet pot of comfort food. It’s easy to store in the refrigerator to reheat and keeps for several days. Add a dollop of Greek yogurt or nut butter to boost the protein, if desired.
Active time: 10 minutes | Total time: 7 hours, 10 minutes
Slow Cooker Oat Porridge With Berries
Ingredients
1 cup (240ml) apple juice
3 cups unsweetened soy milk
1 tsp cinnamon
1/2 tsp allspice
1/2 cup steel-cut oats
1/2 cup millet
1 cup fresh raspberries
1 cup fresh blueberries
Directions
In a slow cooker, whisk together the apple juice, soy milk, cinnamon, and allspice. Add the steel-cut oats and millet and stir to combine. Cover and cook on low for 7 hours, or until thick.
Remove the lid and stir well to redistribute the grains, then top with the raspberries and blueberries. Serve warm.
Serves: 5 | Serving Size: 1 cup porridge and berries
This silky-smooth squash soup cooks in just 10 minutes in the Instant Pot, so it’s quick enough for a weeknight. The soup is garnished with crispy, fried sage leaves, making it fancy enough for dinner, too.
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Active time: 20 minutes | Total time: 50 minutes
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This silky-smooth squash soup cooks in just 10 minutes in the Instant Pot, so it’s quick enough for a weeknight. The soup is garnished with crispy, fried sage leaves, making it fancy enough for dinner, too.
Select the sauté function on the pressure cooker and adjust to high heat. Add the oil and, when hot, add the whole sage leaves. Cook, stirring occasionally, for about 1 minute, or until crisp and lightly browned. Transfer the sage leaves to a small bowl with a slotted spoon and reserve for garnish, leaving the oil in the pot.
Add the onion and carrot to the pot and cook, stirring frequently, for about 8 minutes, or until beginning to brown. Add the chopped sage, garlic, and rosemary and cook for 30 seconds, or until fragrant. Press cancel.
Add the squash, chicken broth, bay leaf, salt, and black pepper. Lock the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
Quick-release the pressure when cooking is complete. Discard the bay leaf. Blend the soup with an immersion blender until smooth, or carefully blend in batches in a standard blender.
Season with additional salt and pepper as needed. Serve garnished with the crispy sage leaves.
Lean pork tenderloin, dry Chinese egg noodles and lots of veggies make this one-pot meal a weeknight win. A spoonful of chili crisp, an addictive jarred Chinese condiment, adds a little warm heat and umami, but it’s optional. It looks wickedly spicy, but it’s more savory than hot.
Active time: 25 minutes | Total time: 40 minutes
Pressure Cooker Pork Lo Mein
Ingredients
1/2 cup (120g) low-sodium chicken broth
2 tbsp low-sodium soy sauce
1 lb (454g) pork tenderloin, fat trimmed, cut crosswise int
Lean pork tenderloin, dry Chinese egg noodles and lots of veggies make this one-pot meal a weeknight win. A spoonful of chili crisp, an addictive jarred Chinese condiment, adds a little warm heat and umami, but it’s optional. It looks wickedly spicy, but it’s more savory than hot.
Active time: 25 minutes | Total time: 40 minutes
Pressure Cooker Pork Lo Mein
Ingredients
1/2 cup (120g) low-sodium chicken broth
2 tbsp low-sodium soy sauce
1 lb (454g) pork tenderloin, fat trimmed, cut crosswise into 2 large pieces
1/2 tsp black pepper
1 tbsp safflower oil
1 medium red bell pepper, sliced
1/2 medium yellow onion, sliced
1 large carrot, thinly sliced
1 cup (135g) baby corn, drained and cut into bite-size pieces
2 tbsp rice cooking wine or dry sherry
5 oz. dried Chinese egg noodles (not instant ramen)
3 cups steamed broccoli florets
4 tbsp (60g) chili crisp oil
Directions
In a small bowl, combine the broth with 3 tbsp water and soy sauce; set aside. Season the pork all over with the pepper. Put the oil in the Instant Pot, select sauté, and adjust to medium-high heat. When the oil is hot, add the pork pieces and cook, turning occasionally, until browned all over, about 5 minutes. Transfer the meat to a cutting board and slice into 1/2-inch (1.27cm) thick slices. Cut the slices into 1/2-inch (1.27cm) strips, set aside.
Add the bell pepper, onion, carrot, and baby corn to the pot and cook, stirring frequently, until the onions just begin to brown, about 4 minutes. Press cancel. Add the rice cooking wine and scrape up all the browned bits from the bottom of the pot.
Return the pork and any accumulated juices from the cutting board to the pot. Break the noodles into 3-inch (7.6cm) pieces and scatter them over the pork and vegetables. Pour the broth mixture over the noodles.
Lock the lid and set the valve to sealing. Select pressure cook, adjust to high pressure, and set the timer for 2 minutes. Unlock the lid and ensure the pork has reached an internal temperature of 145 °F.
Add the broccoli and chili crisp oil and combine. Cover the pot and let the mixture stand for 2–3 minutes to finish cooking the noodles. Serve immediately.
Tip: To steam broccoli, place it in a small microwave-safe bowl with 1/4 cup water. Cover and microwave on high until crisp-tender, 2–3 minutes. Drain.
This lightly sweetened breakfast porridge uses short-grain brown rice, giving it a pleasant nutty bite. Brown rice contains fiber and antioxidants, so it’s a good item to keep in your pantry for this recipe and beyond (1). Top this creamy coconut milk porridge with Greek yogurt for additional protein.
Active time: 5 minutes | Total time: 1 hour
Pressure Cooker Brown Rice Breakfast Porridge
Ingredients
1 cup (180g) short-grain brown rice, rinsed
1 14-oz. can (440ml) unsweetened light coconut mil
This lightly sweetened breakfast porridge uses short-grain brown rice, giving it a pleasant nutty bite. Brown rice contains fiber and antioxidants, so it’s a good item to keep in your pantry for this recipe and beyond (1). Top this creamy coconut milk porridge with Greek yogurt for additional protein.
Active time: 5 minutes | Total time: 1 hour
Pressure Cooker Brown Rice Breakfast Porridge
Ingredients
1 cup (180g) short-grain brown rice, rinsed
1 14-oz. can (440ml) unsweetened light coconut milk
3 tbsp (60g) pure maple syrup
1/2 tsp salt
1 1/2 cup plain nonfat Greek yogurt
1/4 cup walnuts, toasted, roughly chopped
1 green apple, very thinly sliced
1/2 tsp cinnamon
Directions
In the bowl of a pressure cooker, add the brown rice, coconut milk, maple syrup, salt, and 2 cups of water.
Secure the lid and pressure cook on Manual for 30 minutes at high pressure. Make sure the pressure valve is sealed.
When the cooking program ends, allow the pressure to release naturally for 20 minutes, then move the pressure release valve to venting to release any remaining steam.
Remove the lid and stir the porridge. Scoop into bowls, top with Greek yogurt and garnish with toasted walnuts, and apple. Dust with cinnamon and serve.
Serves: 6 | Serving Size: About 3/4 cup porridge, 1/4 cup Greek yogurt + toppings
Use the Instant Pot to produce a hearty, vegetable-packed soup in 30 minutes, start to finish. Cooking the chickpea pasta separately ensures it won’t become mushy in the soup, so it’s worth the extra step. A swirl of fresh pesto adds a pop of color and freshness to this wintery soup.
This soup packs a variety of veggies, perfect to load up on vitamins, minerals and antioxidants during flu and cold season.
Active time: 15 minutes Total time: 30 minutes
Instant Pot Minestrone
Ingredients
1 tbsp
Use the Instant Pot to produce a hearty, vegetable-packed soup in 30 minutes, start to finish. Cooking the chickpea pasta separately ensures it won’t become mushy in the soup, so it’s worth the extra step. A swirl of fresh pesto adds a pop of color and freshness to this wintery soup.
This soup packs a variety of veggies, perfect to load up on vitamins, minerals and antioxidants during flu and cold season.
Active time: 15 minutes Total time: 30 minutes
Instant Pot Minestrone
Ingredients
1 tbsp olive oil
1 medium yellow onion, chopped
1 large carrot, chopped
1 celery stalk, thinly sliced
1/2 cup (45g) chopped fennel bulb
3 garlic cloves, chopped
1/4 cup (60g) dry white wine
4 cups low-sodium vegetable broth
1 1/2 cups (360g) canned diced no-salt added tomatoes with juice
1 (15-oz.) can low-sodium kidney beans, rinsed and drained
1/3 tsp salt
1/4 tsp black pepper
3/4 cup (50g) protein-plus chickpea elbow pasta, cooked according to package instructions
1/4 cup (65g) pesto
Directions
Put the oil in the Instant Pot, select sauté, and adjust to high heat. Add the onion, carrot, celery, and fennel and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the garlic and cook until fragrant, about 45 seconds.
Add the wine and simmer, scraping up any browned bits from the bottom of the pot, until nearly evaporated, about 1 minute. Press cancel. Add the broth, tomatoes, and cauliflower. Lock the lid and turn the valve to sealing. Select pressure cook, adjust to high pressure, and set the timer for 5 minutes. When the cook time is complete, turn the valve to venting to quickly release the pressure.
Carefully unlock the lid and stir in the zucchini, beans, salt, and pepper. Select sauté and adjust to medium heat. Cover with a regular pan lid and simmer until the zucchini is just cooked, about 10 minutes. Stir in the pasta.
Ladle into bowls and garnish each serving with 1 tbsp pesto. Cool leftovers and store in an airtight container in the refrigerator for up to 5 days.
This juicy, fall-off-the-bone healthy Instant Pot Greek chicken tastes like it has been roasting in the oven for hours when really it comes together in about an hour thanks to an electric pressure cooker. A delicious mix of fresh herbs, lemon zest and garlic is tucked into the skin to flavor the meat while the juices mingle with olives and capers to make a bright-tasting pan sauce.
Pro tip: A gravy separator is an inexpensive tool that makes skimming the fat off of soups and sauces like this one
This juicy, fall-off-the-bone healthy Instant Pot Greek chicken tastes like it has been roasting in the oven for hours when really it comes together in about an hour thanks to an electric pressure cooker. A delicious mix of fresh herbs, lemon zest and garlic is tucked into the skin to flavor the meat while the juices mingle with olives and capers to make a bright-tasting pan sauce.
Pro tip: A gravy separator is an inexpensive tool that makes skimming the fat off of soups and sauces like this one a snap.
To reduce the calories and saturated fat in this recipe, remove the skin before cooking. Serve with a high-fiber grain, like farro or quinoa, and a side of steamed veggies.
Active time: 20 minutes | Total time: 1 hour, 5 minutes
Pressure Cooker Greek Chicken
Ingredients
1 medium lemon
1 (6-inch/15cm) fresh rosemary sprig
1 (6-inch/15cm) fresh oregano sprig
2 medium garlic cloves
1 tsp black pepper
1/2 tsp salt
1 (4-lb/1.8kg) whole chicken, giblets and neck removed from cavity, if present
Cooking spray
1 tbsp olive oil
1/2 medium yellow onion, sliced
1/4 cup pitted Castelvetrano olives, smashed
1 tbsp vinegar-packed capers, rinsed and drained
Directions
Zest the lemon onto a cutting board. Cut the lemon in half and juice it into a measuring cup. Add enough water to make 1/2 cup (118ml) and set aside. Pull the rosemary and oregano leaves off the woody stems and discard the stems. Mound the herbs and garlic on top of the lemon zest and chop everything together until the mixture forms a coarse paste. Transfer the mixture to a small bowl, add the pepper and salt, and stir to combine.
Carefully slide your fingers under the skin of the chicken covering the breast, thighs, and drumsticks. Stuff the lemon zest-herb mixture under the chicken skin, spreading evenly. Tuck the wing tips under the chicken. Remove and discard the yellow fat inside the chicken cavity. Stuff the spent lemon halves into the cavity and tie the ends of the drumsticks together with kitchen string. Spray a trivet with handles with cooking spray and place the chicken breast-side up on the trivet. Set aside.
Put the olive oil in the Instant Pot and adjust to high heat. Add the onion and cook, stirring frequently, until tender and beginning to brown, about 4 minutes. Press Cancel. Add the lemon juice-water mixture and scrape up any browned bits from the bottom of the pot. Add the olives and capers and stir to combine. Place the chicken on the trivet in the pot. Lock the lid and make sure the pressure valve is sealed. Select Pressure Cook, adjust to high pressure, and cook for 24 minutes.
When the cooking program ends, allow the pressure to release naturally for 15 minutes. Release any remaining pressure. Wearing oven mitts, lift the chicken on the trivet out of the pot and place it on a rimmed baking sheet. Using an instant-read thermometer, check that the chicken has reached an internal temperature of 165°F (74°C) in the thickest part of the thigh, avoiding the bone.
Use a slotted spoon to transfer the onion, capers, and olives to a small gravy boat. Set aside. Pour the cooking liquid into a gravy separator. If you do not have a gravy separator, pour the sauce into a large glass measuring cup and spoon off the fat floating on top.
Pour the defatted sauce back into the Instant Pot and add the onion-olive mixture. Select Saute and adjust to medium heat. Simmer uncovered while finishing the chicken.
Set the broiler to high and adjust an oven rack to the upper third of the oven. Broil the chicken, rotating the baking sheet once, until golden brown, about 3 minutes. Remove from the oven. Carve the chicken and serve with the sauce.
Serves: 8 | Serving Size: 1/6 of the chicken (131g), 1/4 cup (59ml) sauce
Farro is a dietitian-approved grain to cook with because of its delicious nutty flavor and impressive fiber and protein content (1). Semi-pearled farro is easy to find at grocery stores and is the star of this whole-grain risotto-like Instant Pot dish. Fresh peas (frozen is fine in a pinch), baby spinach and lemon give this hearty dish a beautiful pop of color and bright, fresh flavor.
RD Tip: If desired, the baby spinach can be subbed with other vegetables such as fresh pea shoots or baby aru
Farro is a dietitian-approved grain to cook with because of its delicious nutty flavor and impressive fiber and protein content (1). Semi-pearled farro is easy to find at grocery stores and is the star of this whole-grain risotto-like Instant Pot dish. Fresh peas (frozen is fine in a pinch), baby spinach and lemon give this hearty dish a beautiful pop of color and bright, fresh flavor.
RD Tip: If desired, the baby spinach can be subbed with other vegetables such as fresh pea shoots or baby arugula.
Active time: 15 minutes | Total time: 45 minutes
Pressure Cooker Fresh Pea Farrotto
Ingredients
2 tbsp olive oil
1 large leek, light green and white parts only, rinsed well and thinly sliced
2 celery stalks, thinly sliced
1 1/2 cups (270g) semi-pearled farro
3 medium garlic cloves, minced
2 1/2 cups (613g) chicken bone broth
1 bay leaf
1 cup (145g) shelled fresh peas (or frozen, thawed)
1/2 cup (40g) shredded Parmesan cheese
1/2 tsp salt
1/4 tsp ground black pepper
2 cups (60g) baby spinach
2 tsp lemon juice
Directions
Add oil to Instant Pot, select Sauté and adjust to Normal/Medium heat. When the oil is hot, add the leeks and celery and cook, stirring frequently, until the leeks are tender, about 4 minutes. Add the farro and garlic and cook, stirring frequently, for 1 minute. Press Cancel.
Add the broth and bay leaf and stir to combine. Lock on the lid, select the Pressure Cook function and adjust to High pressure for 9 minutes. Make sure the steam valve is in the Sealing position.
When the cooking time is up, let the pressure come down naturally for 10 minutes, and then quick-release any remaining pressure. Stir in the peas and cheese. Cover and let stand for 3 minutes to allow the cooking liquid to thicken. Remove and discard bay leaf. Season with the salt and pepper.
Toss the baby spinach with the lemon juice. Divide the farrotto among 4 bowls. Top with the baby spinach and serve.
Reminiscent of creamy beef stroganoff without the beef, this Instant Pot recipe uses whole-grain pasta, mushrooms and herb and garlic spreadable cheese to get dinner on the table fast. Use gourmet mushrooms instead of cremini if you’re feeling fancy.
Active time: 15 minutes | Total time: 25 minutes
Pressure Cooker Creamy Mushroom and Kale Pasta
Ingredients
1 tbsp olive oil
4 cups (280g) cremini mushrooms, cut into quarters
1 yellow onion, diced
1/2 tsp salt
3 medium garlic cloves, thinly sliced
Reminiscent of creamy beef stroganoff without the beef, this Instant Pot recipe uses whole-grain pasta, mushrooms and herb and garlic spreadable cheese to get dinner on the table fast. Use gourmet mushrooms instead of cremini if you’re feeling fancy.
Active time: 15 minutes | Total time: 25 minutes
Pressure Cooker Creamy Mushroom and Kale Pasta
Ingredients
1 tbsp olive oil
4 cups (280g) cremini mushrooms, cut into quarters
1 yellow onion, diced
1/2 tsp salt
3 medium garlic cloves, thinly sliced
2 tsp fresh thyme, roughly chopped
8 oz. (227g) whole-wheat rotini
1 1/2 cups (355ml) low-sodium vegetable broth
1 pinch crushed red pepper
4 cups (100g) baby kale
4 tbsp (58g) herb and garlic spreadable cheese
Directions
Select the sauté function on the Instant Pot and adjust to high heat. Add the olive oil, mushrooms, onions, and salt and cook, stirring frequently, for about 5 minutes, or until the mushrooms begin to release their juices. Add the garlic and thyme and cook for 30 seconds, or until fragrant.
Add 1 cup of water and simmer for 1 minute, scraping up any browned bits from the bottom of the pot. Press cancel.
Add the pasta, vegetable broth, and crushed red pepper and stir to combine. Lock the lid and set the valve to sealing. Cook on high pressure for 3 minutes.
Carefully quick-release the pressure, loosely draping a towel over the vent to catch any starchy liquid. Remove the lid and stir in the kale and spreadable cheese until combined. Cover and let stand for 5 minutes to allow the pasta to finish cooking and absorb the liquid.
raaen99 posted a photo:
Cavendish Mews is a smart set of flats in Mayfair where flapper and modern woman, the Honourable Lettice Chetwynd has set up home after coming of age and gaining her allowance. To supplement her already generous allowance, and to break away from dependence upon her family, Lettice has established herself as a society interior designer, so her flat is decorated with a mixture of elegant antique Georgian pieces and modern Art Deco furnishings, using it as a showroom fo
Cavendish Mews is a smart set of flats in Mayfair where flapper and modern woman, the Honourable Lettice Chetwynd has set up home after coming of age and gaining her allowance. To supplement her already generous allowance, and to break away from dependence upon her family, Lettice has established herself as a society interior designer, so her flat is decorated with a mixture of elegant antique Georgian pieces and modern Art Deco furnishings, using it as a showroom for what she can offer to her well heeled clients.
Today is Tuesday and in the kitchen of Lettice’s flat Edith, her maid-of-all-work, and Mrs. Boothby, Lettice’s charwoman* - who has come from her home in Poplar to do all the hard jobs Edith doesn’t do around the flat – are taking tea before commencing on their chores around the flat. Edith is grateful that unlike her previous positions, she does not have to scrub the black and quite chequered kitchen linoleum, nor polish the parquetry floors, not do her most hated job, black lead the stovetop. Mrs. Boothby does them all without complaint, with reliability and to a very high standard. She is also very handy on cleaning and washing up duty with Edith after one of Lettice’s extravagant cocktail parties. Edith’s only complaint is Mrs. Boothby’s heavy smoking in the flat’s kitchen, so whilst Edith takes her tea as she stands at the deal kitchen table cutting tart cases from some freshly made dough, Mrs. Boothby sits in a chair by the slightly ajar door leading from the kitchen out into the back outdoor delivery stairs where she blows at least some of her flumes of grey pungent smoke go as she draws contentedly on her latest cigarette as she peruses The Times and sips her own tea with noisy slurps.
Emblazoned on the front page, the main headline in bold black capital letters reads ‘GENERAL STRIKE** CALLED OFF’, with smaller headlines on individual articles beneath stating ‘Dramatic Peace Visit to Premier – Miners’ Executive Decision’, ‘Miners’ Defeat’ and ‘T.U.C.*** Basis for Renewal of Coal Negotiations’. Behind the upheld broadsheet, curlicues of greyish white smoke drift into a ray of mind morning sunshine pouring through the window, and Mrs. Boothby unleashes one of her heavy, fruity coughs, which causes the newspaper to shake in her hands, crumpling noisily.
Edith sighs. “Thank goodness that’s all over.”
Mrs. Boothby lowers the newspaper and looks quizzically at Edith. “What?” A puff of grey billowing smoke is cast forth from her cracked lips as she speaks. Her thin, pale face, heavy with a myriad of wrinkles and jowls twists questioningly. “Thank goodness what’s over, Edith dearie?”
“That,” Edith replies, nodding her head at The Times front cover as she presses her flower shaped cutter into the dough. “The General Strike.”
“Oh,” Mrs. Boothby acknowledges, shifting the newspaper in her hands so she can glance again at the headlines. “Oh that.”
“You must be pleased it’s over now too, Mrs. Boothby.”
Mrs. Boothby stares at the newspaper print for a few moments, her brow furrowing with concentration, almost as if it is the first time she was made aware of them.
“After all, you were the one who said you didn’t have time for the miners’ strike when it didn’t involve you.”
“Well,” she finally replies, coughing deeply again and clearing her throat. “Well dearie, I must say I’m glad the general disruption’s over, and I can catch the omnibus**** from ‘ome up the top of Tottenham Court Road.”
“Not all the disruption is over,” Edith interrupts Mrs. Boothby. “I am still struggling to get some of the staples for the pantry from Mr. Willison’s grocery*****. I’m only grateful that Hilda had spare flour for me to borrow to make these tarts.”
“Ooooh!” Mrs. Boothby enthuses before drawing on her cigarette again. She exhales another tumble of smoke like a steam shovel****** as she adds, “Luverly! What kind ‘a tarts you makin’, Edith dearie?”
“I’m making jam tarts for Miss Lettice and her guest this afternoon, but I’ll have enough dough spare to make a few treacle tarts for us*******.”
“Oh luverly!” Mrs. Boothby opines again. “I’m quite partial to a sweetheart*******.” She slurps her tea, and then adds, “Especially with me Rosie-Lee*********.”
“Well, you can’t have one now, Mrs. Boothby, but you can have one at lunch,” the young girl picks up the cut out dough and drops it lightly into an empty slot in the greased patty pan**********. “And one to take home, to Ken.” Edith smiles ass she mentions Mrs. Boothby’s grown-up disabled son.
“Ta,” Mrs. Boothby says, before her face crumples. “’Ere! What about a sweetheart for me to take ‘ome ‘n all?”
“I won’t be able to make enough spare for you to take two home, Mrs. Boothby, unless you take home the one I’m offering you with lunch.”
“’Ow many of them jam sweethearts youse makin’ will Miss Lettice ‘n ‘er guests eat, then?”
“It’s Mr. Bruton coming to tea, and he’s very partial to my jam tarts, Mrs. Boothby, so I always need to make extra.”
“Couldn’t ya make a nice give ’n take, instead?”
“A what, Mrs. Boothby?” Edith asks as she glances with wide eyes at the older woman.
“A give ’n take – cake, Edith dearie. Couldn’t cha make ‘em a cake instead?”
“Oh!” Edith chuckles as she understands a new piece of Cockney rhyming slang. “Oh no, Mrs. Boothby. A cake would require even more flour, and eggs too, which seem to be in short supply at Mr. Willison’s just now, as well as flour.”
“Yes, we was ‘it pretty ‘ard by food shortages in Poplar too.” Mrs. Boothby replies, nodding sagely. “’N far worse than ‘ere, I reckon, if a few eggs ‘n some flour all youse got to complain about.”
“Oh, I don’t doubt it, Mrs. Boothby. The East End always seems to have less of everything.”
“Except poverty and illnesses.” the old Cockney remarks wryly. “But as we’s all used to it in Poplar, so we knew we couldn’t rely on the government to ‘elp us. We ‘ad ter ‘elp ourselves***********.”
“What did you do, Mrs. Boothby?” Edith pauses in her task to listen to the older woman.
“Nahw, don’t you worry your pretty little ‘ead ‘bout Ken ‘n me, Edith dearie.” Mrs. Boothby lets the paper drip into her lap and wags the index finger of her left hand at Edith. “We done alright, Ken ‘n me.” She smiles wistfully. “I guess we’s ‘ardened by the lean times we’ve ‘ad over the years, so I’m like a squirrel,” She pauses for a moment and considers. “Nah, I’m probably more a rat than a squirrel, scavenging about places I clean up ‘ere in the West End where so much good food goes to waste, that I manage to keep a bit of food stocked by for a rainy day. Plus me and Lil Conway next door – you remember Lil don’t cha, Edith dearie?”
“Yes Mrs. Boothby, I remember your neighbour, Mrs. Conway. She’s the one you give the remnants of soap bars to, to wash the clothes and bodies of the children she looks after for the people around you.”
“That’s ‘er, Edith love!” Mrs. Boothby smiles warmly. “She’ll be chuffed that you remember ‘er. Anway, we pooled resources, as she tries to keep a bit of food aside for a rainy day too, so we didn’t starve, nor go wivvout much.”
“Well, I’m relieved to hear that, Mrs. Boothby. I’d imagine Ken would be beside himself if he didn’t get enough food, and he’d make trouble for you.”
“That ‘e would, dearie.” Mrs. Boothby chuckles. “You know my Ken so well nahw, don’t cha? You got a soft spot for ‘im ‘n all.” She wags her finger admonishingly at the young maid. “Spoil ‘im you do. Books to read and treacle sweethearts what ta ‘ave wiv ‘is tea.”
“I know Mrs. Boothby,” Edith admits. “But I can’t help it. I enjoy it.”
“I know you do, Edith dearie, but one day you’ll ‘ave other littluns what you’ll be wantin’ to spoil, ‘specially once youse married.”
“Shhhh!” Edith cries, raising her finger to her lips.
The old Cockney woman leaps in her seat and nearly spills some tea on the black and white chequered linoleum floor of the kitchen. The brittle ashy end of her cigarette breaks off and scatters on the floor instead.
“I still haven’t told Miss Lettice about that,” Edith whispers back. ‘And I don’t want her to know until Frank and me have set a date .”
“Sorry Edith dearie.” Mrs. Boothby replies in a hushed hiss. Then, clearing her throat a little awkwardly she returns to normal volume with another fruity cough as she changes the subject. “Anyway, goin’ back to Miss Lettice and her guests, well, they’s greedy buggers, scoffin’ the lot of tarts like that.” The old cockney mutters and shakes her head as she stubs out her cigarette in the black Bakelite************ ashtray.”
“You can say what you like, Mrs. Boothby,” Edith replies, sighing with relief as she watches the older woman snuff out her cigarette. “But Miss Lettice is my mistress. She must come first.” Her shoulders slump as she watches Mrs. Boothby fish out another rolled cigarette from the pocket on the front of her colourful floral printed pinny. “It’s the natural order of things.”
“Yes,” Mrs. Boothby hisses from between her teeth as she holds her cigarette between her lips whilst she fetches out her box of Swan Vestas*************, striking a match to then light her second cigarette. “The natural order. Them what’s got plenty first and then us last.”
“Now you’re starting to sound like Frank, Mrs. Boothby.” Edith chuckles. “Don’t tell me that the General Strike has turned you into a radical! I don’t know if I could manage Frank, Hilda, and you, Mrs, Boothby.”
Mrs. Boothby draws pleasurably upon her lit cigarette, making the embers on the end glow and the thin cigarette paper crackle as more of it is consumed by her sucking upon it. She then snorts two plumes of acrid smoke down her nostrils as she chuckles herself. “Na! I ain’t no radical, Edith dearie.” She pauses and reflects on the headlines again. “But I’ll tell you what I do fink.”
“And what’s that, Mrs. Boothby?”
Edith busies herself rolling out the last bit of pastry to try and fill an extra empty round in her patty pan to make a full tray of twelve, and thereby be able to send Mrs. Boothby home with two treacle tarts.
“Well, I may not get into all this political stuff, not ‘avin’ the vote************** to ‘ave my say, but, I think the Conservative government*************** behaved appallingly towards the poor miners, and I ain’t got no admiration for Mr. Baldwin no more****************. ‘E done wrong by them, ‘is own people, by not makin’ any concessions to ‘em. “Ow’s ‘e like to work longer ‘ours for nuffink. No wonder they’s still strikin’ up north, even if we ain’t dahwn ‘ere in London.”
“Yes, Frank has expressed the same opinion.” Edith unscrews a jar of strawberry jam and begins to drop a heaped teaspoon full into each of the prepared tart cases. “And I don’t think he’s wrong. I feel for their plight as well. As you say, Mrs. Boothby, working for longer and being paid less is nothing short of unfair. All the same, I do feel that the General Strike was too much.”
“Too much, Edith dearie?”
“Yes, Mrs. Boothby.” Edith replies resolutely. “I firmly believe that, as a general rule, we are law aboding citizens, otherwise how could we have an Empire on which the sun never sets*****************? I think that the strikers went too far and created too much disruption in attempting to force the government's hand******************.”
“Well, you may be right ‘bout some of that, Edith dearie, but I’ll tell you somefink else. Our local Whig******************* member for Towers ‘Amlets********************, Mr. Charlie Hatchett better watch out where ‘e goes in ‘is constituency. ‘E ain’t too popular dahwn Poplar way right about nahw.”
“Whyever not, Mrs. Boothby?”
“Well, it’s not like ‘e did anyfink to ‘elp the poor miners. They’s in a worse position nahw than they was before the strike.”
“But that’s not Mr. Hatchett’s fault, Mrs. Boothby. His party is in opposition, so doubtless Mr. Baldwin and his government overruled any attempts he made to defend the workers.”
Mrs. Boothby tuts and shakes her head. “Well, people round my way reckon ‘e’s a bit on the nose now, and ‘e ain’t no man of the people like ‘e campaigned on. If I could vote, I wouldn’t vote for ‘im right nahw, an’ that’s a fact.” She nods seriously as her mouth thins to become a mean little line dividing her upper and lower parts of her wrinkled face.
“Well,” Edith says as she finishes her spooning of jam into the tart cases and opens the tin of treacle and begins to spoon the thick and gooey golden sugary stuff into the remaining four empty cases. “I think that no matter what has or hasn’t happened, the sooner life returns to normal in the aftermath of the Great Strike, the happier I’ll be, and that’s a fact. I have a life to get on with, and I’d prefer to live it in peace and harmony.”
“And enough flour to make an extra treacle tart for me to take ‘ome.” Mrs. Boothby adds, stubbing out the end of her last cigarette.
Proudly Edith lifts the tray of twelve tarts off the scrubbed pine surface of the kitchen table and holds it up for Mrs. Boothby to see. In the patty pan there are eight strawberry tarts with fluted edges and four treacle tarts, also with fluted edges.
“Cor!” Mrs. Boothby gasps. “You’ve dunnit Edith dearie! You managed to make me an extra treacle sweetheart!”
Edith smiles at Mrs. Boothby proudly. “Only just, Mrs. Boothby, but I managed.”
“Luverly!” Mrs. Boothby enthuses as she looks at the tarts with hungry eyes.
*A charwoman, chargirl, or char, jokingly charlady, is an old-fashioned occupational term, referring to a paid part-time worker who comes into a house or other building to clean it for a few hours of a day or week, as opposed to a maid, who usually lives as part of the household within the structure of domestic service. In the 1920s, chars usually did all the hard graft work that paid live-in domestics would no longer do as they looked for excuses to leave domestic service for better paying work in offices and factories.
**The 1926 General Strike was a nine-day nationwide stoppage in the United Kingdom between the third and twelfth of May. It was called by the Trades Union Congress (TUC) to support over a million coal miners facing wage cuts and longer hours. Following "Black Friday" in 1921, miners faced a lockout after refusing "not a penny off the pay, not an hour on the day" wage reductions and longer hours. About one point seven million workers paralysed transport, printing, and heavy industries temporarily. Prime Minister Stanley Baldwin's Conservative government declared a state of emergency, using volunteers and the military to maintain essential supplies and transport. The government produced the British Gazette to counter the strikers' message. The TUC ended the strike on May the twelfth, 1926, fearing it was moving toward a revolutionary, anti-democratic action. The miners remained locked out until the autumn, eventually accepting lower pay and longer hours, without securing any concessions.
***The Trades Union Congress (TUC) is the national umbrella organization for trade unions in the United Kingdom, representing the majority of affiliated unions and millions of workers. Founded in 1868, and playing a major role in the 1926 General Strike, the TUC acts as the voice of British trade unionism, lobbying government, campaigning for worker rights, and fostering unity among workers. The TUC played a crucial role in forming the Labour Representation Committee in 1900, which later became the Labour Party in the United Kingdom.
****An omnibus is the original Nineteenth Century term for a large horse-drawn carriage or bus, meaning it was for all people. Being a Victorian, even though my the 1920s, buses were generally known as motor buses, with the horse-drawn variety long since replaced with petrol powered ones, Mrs. Boothby would have been likely to have continued to call them omnibuses because that was what she would have called them in her youth.
*****The General Strike was short lived, lasting only nine days, so there were not lasting food shortages in London in the immediate aftermath of the strike. Whilst transport was crippled and food deliveries were disrupted during the strike, the government’s emergency measures, including the establishment of regional food control officers in 1925 and military-escorted supply convoys during the strike, prevented severe food shortages. There were however, unavoidable disruptions to supply chains as life and deliveries returned to normal, so whilst there were not food shortages as such, there were some products and foodstuffs that were less available in the days following the General Strike.
******A steam shovel is a large, steam-powered excavating machine invented by William Otis in 1839, designed to dig and move massive amounts of soil or rock. Popular in the late 19th and early 20th centuries, these machines used cable-operated buckets and were essential for building railways, canals, and mining, eventually being replaced by diesel shovels in the 1930s.
*******Treacle tarts are enjoyed across society today, but they had their roots as a thrifty, lower-class staple before becoming a universally beloved British gastronomic classic. Because they were made from simple ingredients—bread, golden syrup, and pastry—they were a popular, high-calorie, and inexpensive treat. The lower classes in the 1920s—particularly working-class families in urban areas—often had high-calorie and high-fat diets, but these diets were typically low in essential vitamins and variety, often described as "deficient" rather than nutritious. Whilst the affluent began embracing a more "moderate," health-focused diet during this period, the poor relied on calorie-dense, inexpensive fillers to keep hunger at bay and give them strength to perform hard work.
********Sweetheart is rhyming Cockney slang for a tart.
*********Rosie-Lee is Cockney slang for tea, and it is one of the most well-known of all Cockney rhyming slang.
**********A patty pan is a small, shallow, and often scalloped-edged baking tin or paper cup used for making individual, bite-sized pastries, jam tarts, fairy cakes, or savoury patties. Historically, these pans were designed for small savory "patties" or pastries, but are now widely used for baking delicate sweets like mince pies, mini tarts, and butterfly cakes.
***********During the 1926 General Strike, East Enders faced more acute food shortages than places like the West End of the city. Therefore, citizens relied on local community and solidarity, for organising and distributing food, often done through strike committees, which generally implemented a system based on need. Workers took control of food distribution (like milk), while the government used the army to escort lorries.
************Bakelite, was the first plastic made from synthetic components. Patented on December 7, 1909, the creation of a synthetic plastic was revolutionary for its electrical nonconductivity and heat-resistant properties in electrical insulators, radio and telephone casings and such diverse products as kitchenware, jewellery, pipe stems, children's toys, and firearms. A plethora of items were manufactured using Bakelite in the 1920s and 1930s.
*************Swan Vestas is a brand name for a popular brand of ‘strike-anywhere’ matches. Shorter than normal pocket matches they are particularly popular with smokers and have long used the tagline ‘the smoker’s match’ although this has been replaced by the prefix ‘the original’ on the current packaging. Swan Vestas matches are manufactured under the House of Swan brand, which is also responsible for making other smoking accessories such as cigarette papers, flints and filter tips. The matches are manufactured by Swedish Match in Sweden using local, sustainably grown aspen. The Swan brand began in 1883 when the Collard & Kendall match company in Bootle on Merseyside near Liverpool introduced ‘Swan wax matches’. These were superseded by later versions including ‘Swan White Pine Vestas’ from the Diamond Match Company. These were formed of a wooden splint soaked in wax. They were finally christened ‘Swan Vestas’ in 1906 when Diamond merged with Bryant and May and the company enthusiastically promoted the Swan brand. By the 1930s ‘Swan Vestas’ had become ‘Britain’s best-selling match’.
**************The Representation of the People Act of 1918 granted the right to vote to women over thirty years of age who met minimum property qualifications (such as being a householder or married to one) or were university graduates. This enfranchised approximately eight and a half million women. However, women like Edith and Mrs. Boothby, not being property owners did not receive the vote until the Representation of the People (Equal Franchise) Act was introduced by government in 1928. This bill lowered the voting age for women to twenty-one, regardless of marital status or wealth, finally giving them the vote on the same terms as men.
***************In 1926, the United Kingdom was governed by the Conservative Party, led by Prime Minister Stanley Baldwin. Baldwin’s second ministry (1924–1929) held power during the 1926 general strike, and the nation was under the reign of King George V.
****************In working-class areas of London, such as Hackney and Poplar, there was strong sympathy post the General Strike for the miners, who were seen as having been treated "abominably" by mine owners. Many recognised that if the miners' pay was cut, other workers would be next. When the Trades Union Congress (TUC) called off the strike on May 12, 1926, without securing a deal, many supporters in London felt a sense of "disbelief, then anger". This was seen as a "betrayal" of the miners by their own leaders. Despite the strike’s collapse, support did not vanish. Sympathy shifted from active industrial action to supporting the miners and their families, who were left to survive on their own until November, facing severe hardship.
*****************Although not exclusively, the term an “Empire on which the sun never sets” most commonly is used when referring to the vast British dominion covering nearly a quarter of the earth's landmass, including India, Australia, Canada, and large parts of Africa, making the phrase literally true due to worldwide time zones.
******************Many ordinary Londoners, despite their sympathy, believed that while the miners' situation was dire, the strikers had gone too far in attempting to force the government's hand. The general sentiment was that the strike was a "noble fight" in theory but a "futile gesture" that ended in a major, and sometimes bitter, defeat for the workers.
*******************Historically, the British Liberal Party evolved from the Whigs. While Tories became the Conservative Party, the Whigs merged with radicals and Peelites in the 1850s to form the Liberals. The Whigs championed constitutional government and, over time, progressive reform, distinguishing them from the traditionally conservative Tories.
********************The London constituency of Tower Hamlets includes such areas and historic towns as (roughly from west to east) Spitalfields, Whitechapel, Bethnal Green, Wapping, Shadwell, Mile End, Stepney, Limehouse, Old Ford, Bow, Bromley, Poplar, and the Isle of Dogs (with Millwall, the West India Docks, and Cubitt Town), making it a majority working class constituency in 1925 when this story is set. Tower Hamlets included some of the worst slums and societal issues of inequality and poverty in England at that time.
This comfortable domestic kitchen scene is a little different to what you might think, for whilst it looks very authentic, it is made up entirely of 1:12 size dollhouse miniatures from my miniatures collection.
Fun things to look for in this tableau include:
The eggs, including the those broken in the bowl are all 1:12 artisan miniatures with amazing attention to detail.
On Edith’s deal table is a floured wooden chopping board on which she has rolled her dough, and is now busily cutting out flower shaped rounds with her cutter to create fluted tart cases in the patty pan to the left of the tray. Both pieces are 1:12 miniature artisan pieces made in the United Kingdom by an unknown artist. I acquired them from Kathleen Knight’s Doll’s House Shop in the United Kingdom. The blue and white pottery shell shaped spoon rest and the “enamel handled” spoon in the foreground. The tin of Macfie’s Finest Black Treacle, two jars of P.C. Flett and Company jam, are also 1:12 artisan miniatures made by Little Things Dollhouse Miniatures in Lancashire, with great attention to detail paid to their labels and the shapes of their jars and cans. There is a jar of Golden Shred Marmalade and Hale’s honey on the counter in the background which also come from Little Things Dollhouse Miniatures.
Robert Andrew Macfie sugar refiner was the first person to use the term Golden Syrup in 1840, a product made by his factory, the Macfie sugar refinery, in Liverpool. He also produced black treacle.
P.C. Flett and Company was established in Kirkwall in the Orkney Islands by Peter Copeland Flett. He had inherited a small family owned ironmongers in Albert Street Kirkwall, which he inherited from his maternal family. He had a shed in the back of the shop where he made ginger ale, lemonade, jams and preserves from local produce. By the 1920s they had an office in Liverpool, and travelling representatives selling jams and preserves around Great Britain. I am not sure when the business ceased trading.
Golden Shred orange marmalade still exists today and is a common household brand both in Britain and Australia. It is produced by Robertson’s. Robertson’s Golden Shred recipe perfected since 1874 is a clear and tangy orange marmalade, which according to their modern day jars is “perfect for Paddington’s marmalade sandwiches”. Robertson’s marmalade dates back to 1874 when Mrs. Robertson started making marmalade in the family grocery shop in Paisley, Scotland.
Edith’s Windsor chair is a hand-turned 1:12 artisan miniature which came from America. Unfortunately, the artist did not carve their name under the seat, but it is definitely an unmarked artisan piece.
In the background you can see a very modern and up-to-date 1920s gas stove. It would have been expensive to instal at the time, and it would have been the cook’s or maid’s pleasure to cook on and in. It would have included a thermostat for perfect cooking and without the need of coal, it was much cleaner to feed, use and clean. It is not unlike those made by the Roper Stove Company in the 1920s. The Roper Stove Company previously named the Florence-Wehrle Company among other names, was founded in 1883. Located in Newark, Ohio, the company was once the largest stove producer in the world. Today, the Roper Stove Company is a brand of Whirlpool.
The bright brass kettle on the stove comes from a miniature specialist stockist overseas.
On the bench in the background is a toaster: a very modern convenience for a household even in the early 1920s, but essential when there was no longer a kitchen range on which to toast the bread. Although toasters had been readily available since the turn of the century, they were not commonplace in British kitchens until well after the Great War in the late 1930s. Next to the toaster is a biscuit barrel painted in the style of English ceramic artist Clarice Cliff which is a hand painted 1:12 miniature made by Karen Ladybug Miniatures in England. It contains its own selection of miniature hand-made chocolate biscuits! Next to that stands a bread crock which is part of the same set from which the flour canister in the foreground comes from. The white porcelain teapot is covered with a snig fitting tea cosy, which has been hand knitted in fine lemon, blue and violet wool. It comes easily off and off and can be as easily put back on as a real tea cosy on a real teapot. It comes from a specialist miniatures stockist in the United Kingdom.
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