Rick Stein travel to Corfu to see how a Greek briam dish is prepared on Saturday Kitchen.

The ingredients are:

150ml extra virgin olive oil, plus a bit extra to grease the tin, 500g waxy potatoes, peeled and cut lengthways into ½ cm thick slices, 6 garlic cloves, sliced, 2 large courgettes, sliced, 1 large aubergine, cut into 1cm thick slices, 1 large green pepper, cut into chunks, 1 large red pepper, cut into chunks, 1 large red onion, thickly sliced, 15-20g dill sprigs, 200ml passata.