Potato, carrot, onion and corn cream stew

[Gluten free - wheat free recipe]

750 ml (3 metric cups) water
4-5 potatoes, cut into medium-sized pieces
2 carrots, cut into medium-sized pieces
1/4 Japanese daikon radish, cut into medium-sized pieces (optional)
2 chicken stock cubes
1 onion, diced
2 bay leaves
Italian herbs
5 tbsp cornflour
200 ml milk
1 can sweet corn, drained
Ham, cut into small chunks
salt to taste and/or Veggie Salt (if available)
Maggi seasoning and/or some soy sauce

1. Put the water in the pressure cooker together with the potatoes, carrots, daikon and chicken stock cubes and pressure cook for about 5 minutes.

2. In a small saucepan over a low heat steam fry the onions with bay leaves and Italian herbs in olive oil with the lid on. Once soft, turn off the heat and add about 5 tbsp cornflour, enough to soak up all the moisture. Mix the cornflour in and then slowly stir in the milk, a little at a time to avoid lumps.

3. Let the pot depressurise and add the onions and cream sauce as well as the ham, corn and salt and spices. Mix in and simmer over a low heat, stirring regularly until it thickens.
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