Prepare Ahead

Preheat oven to 180 C/ 350 F/ Gas mark 4.

Instructions

1. 1

   Line the base of two 900g/ 2 pound loaf tins with non stick baking parchment paper and grease the sides.

   
   

2. 2

   Using some kitchen paper or a sieve squeeze out any excess water from the grated courgette. Set aside.

   
   

3. 3

   In a large bowl, whisk together eggs and 3 tbsp warm water. Break matzah into 3cm/1-inch pieces. Add to eggs and toss to coat. Let stand for 10 minutes, stirring occasionally.

   
   

4. 4

   Meanwhile in a large frying pan, heat olive oil over medium heat. Add leeks and cook, stirring for two minutes. Stir in garlic. Add the courgette and cook for a final 4 minutes.

   
   

5. 5

   Remove from heat and stir in spring onions, cheddar cheese, coriander, salt and pepper. Add vegetable mixture to soaked matzah and mix well.

   
   

6. 6

   Spoon mixture into prepared baking tins.

   
   

7. 7

   Bake for 40 minutes or until top is firm to touch. Remove from oven and let cool for 5 minutes. Serve warm cut into thick slices.

   
   

8. 8

   To serve the stylish way: Dust the plate with ground coriander and garnish the slices with sprigs of coriander.