Potato, Courgette & Corriander Pie

3 tbsp chopped fresh coriander
150g Spenwood/Pecorino cheese, grated
1 clove garlic, peeled & chopped
1cm fresh root ginger, peeled & chopped
350g pots, peeled & thinly sliced
175g courgettes, thinly sliced
1 large onion, peeled & thinly sliced
75 ml white wine or vegetable stock (chicken stock can aslo be used).



Mix the corriander, cheese, garlic & ginger in a bowl. Line a dish with half the potatoes and cover with half the courgettes and then half the sliced onion. Spoon on half the cheese mixture. Continue with a second layer of the remaining potato, courgette and onion. Pour on the wine or stock and cover with foil. Bake in the oven (gas 5) for an hour until tender. Top with the remaining cheese mixture and finish off under the grill.