Add heavy large pot to medium heat, add a fair glug of oil and add in the diced onions. Allow to sweat for 8-10 minutes with a pinch of salt.

Add in minced garlic after the sweat and mix through for a minute.

Bring heat to high and add in beef mince and using the spoon break it into pieces and allow it to brown in the pot.

Once completely browned, add in the spices and mix through. Cook out for a minute.

Pour in red wine and cook out half the liquid, scrapping the bottom of the pan with wooden spoon to help deglaze.

Add crushed tomatoes and bay leaf, before seasoning to taste.

Bring to high simmer and let it gently simmer for 60-90 minutes, depends on heat but you want pretty much all the liquid gone.

Preheat oven to 180 degrees Celsius.

Start by slicing the eggplant long ways and around 1cm thick. Place on paper towel and season with salt to draw out liquid.

Slice potatoes long ways around half a centimetre thick and place onto lined tray with heaps of olive oil. Cook for 30 minutes or until cooked through.

Do the same with the eggplant, cooking for 25 minutes or until you have a touch of colour.

Pour in olive into deep pot over high heat, whisk in flour and cook for a minute.

Add in your milk and then whisk hard until béchamel thickens but you want it still to have a loosish feel.

Turn off heat and whisk in eggs and yolks, super quickly as to not scramble them.

Microplane in fresh nutmeg and cheese before seasoning with salt to taste.

To build the moussaka begin with a layer of the potatoes. Followed by layering the eggplant.

Top with the ragu and level out with a spoon to make even and tight.

Pour over the béchamel sauce and then smooth out with an offset spatula.

Place into oven at 180 degrees Celsius for 40-45 minutes.

If it hasn’t got enough colour, ram up the oven to grill for a few minutes until you have that iconic burnt brown char.

Let it rest for minimum 30 minutes to allow the moussaka to set.