After all that Japanese food it was time for something utterly non-Japanese; something with potatoes and melted cheese for instance. Why the recipe book calls it a “Summer Stew” will always be a bit of mystery to me, but this comforting potato dish filled with veggies and gooey cubes of half-melted Gouda cheese always hits the spot. Using a pressure cooker is an absolute must. It helps you to preserve all those good nutrients and also means your dinner is ready in mere minutes!

Ingredients (for 2):

500 g potatoes

200 g green beans

1 red Romero pepper or bell pepper

1 big onion

300 g Dutch cheese

salt

black pepper

• top and tail the green beans and break them in half
• finely chop a large onion
• finely slice a large Romero pepper or red bell pepper
• peel the potatoes and cut them into small cubes

• Put everything in the pressure cooker with a glass of water (250 ml) and some salt.
• Bring up to full pressure and cook for 5 minutes.

• Use those 5 minutes to dice your cheese into small bite-size chunks
• Depressurise your pan, drain the “stew” and put it back on low heat.
• Season with some pepper and or extra salt and stir in the cheese cubes until they are melted to your liking.

• Et voila! A bowl of comforting, cheesy goodness is yours to devour.