Heat the oven to 180°C / 350°F / Gas 4, fan bake if possible. Line two trays with baking paper.

In a large saucepan combine the milk, onion, cloves, bay leaves and nutmeg. Bring the mixture to a gentle simmer, then cover and remove from the heat. Set aside to infuse.

Meanwhile, trim the tops off the aubergines and slice lengthways into 1cm thick slices. Brush each side with oil, place on the prepared baking trays in a single layer and prick the slices all over with a fork. Bake in the preheated oven for 30 minutes. When baked, remove from the oven and set aside to cool slightly.

While the aubergines are cooking prepare the moussaka filling. Heat the remaining olive oil (add up to a tablespoon if necessary) to a large frying pan. Cook the onion, carrot and celery gently for 10 minutes until softened, but not browned. Stir through the garlic, rosemary, oregano, cinnamon and allspice and continue to cook for a further two minutes.

Add the lamb mince to the pan, using a wooden spoon to break it up. Turn the heat to medium, and continue cooking until the mince is lightly browned. Use a spoon to remove any excess fat from the pan, if necessary. Stir through the tomato paste and continue to cook for 2-3 minutes.

Add the sugar, tomatoes, beef stock and wine to the pan, season generously with salt and pepper, then bring the mixture to a simmer. Allow to simmer for 20-30 minutes until thickened. Remove from the heat, taste and season again if necessary.

Strain the milk for the béchamel, discarding the onion and spices. Rinse and dry the saucepan, then place over medium heat. Melt the butter in the pan, and when it has melted, stir through the flour. Cook, stirring for 2-3 minutes, then gradually whisk in the milk. Bring to a simmer and cook, stirring often for 3-5 minutes, or until the mixture has thickened.

Remove from the heat and stir through the Pecorino cheese, then allow to cool for 5 minutes. Whisk in the eggs until combined.

Assemble the moussaka by spooning ⅓ of the filling mixture into the base of an oven-proof dish. Top with a layer of aubergine, then continue layering, ending with a layer of aubergine. Pour over the béchamel and smooth the top. Place the moussaka onto an oven tray and bake in the preheated oven for 30 minutes until golden brown and the béchamel sauce has puffed. Turn the dish halfway if it is browning unevenly.

Set aside and allow to cool for at least 15 minutes before slicing and serving. Serve with a fresh and crisp Greek Salad.