Preheat the oven to 200°C/fan 180°C/gas mark 6. Lay your potato slices on one baking tray and your aubergine dices on another with a drizzle of olive oil and a pinch of salt. Bake for 15 minutes or until golden.

Meanwhile, put the lamb, onion, oregano and cinnamon in a large frying pan and cook over a medium heat for 10 minutes, stirring with a wooden spoon to break up the meat. Once the mince has browned, add the chopped tomatoes, beef stock and a pinch of salt and pepper. Cook over a high heat for 4 - 5 minutes until the ragu is reduced to a thick and saucy texture.

To make the cheese sauce, melt the butter in a medium saucepan and stir in the flour, cook for a minute then gradually pour in the milk a bit at a time. Add half of the cheese (40g) and simmer the sauce on a low heat for 4 - 5 minutes, stirring regularly. Check the seasoning.

Add the potato slices to an ovenproof dish in a single layer. Spoon over a layer of lamb ragu and top this with a layer of aubergine slices. Repeat once more before pouring over the cheese sauce and topping with the rest of the cheese. Bake for 35 - 40 minutes until it is golden and bubbling. Serve with some green vegetables of your choice or salad with some crusty bread as a side dish