Place the stock into a sauce pan and add the potatoes

Bring to a simmer over a medium temperature and cook the potatoes until al dente

Strain, reserving the stock and set the potatoes aside

Season and grill the aubergine until just cooked

Set aside to cool

Place the oil into a large frying pan over a medium temperature

Heat and then add the onion, seasoning generously

Sauté until soft before adding the garlic and cooking for 1 minute

Add the mince and brown in batches, seasoning as you add more meat

Pour the remaining stock into the pan and add the cinnamon and star anise

Reduce the temperature and leave the stock to simmer until it has evaporated *

Remove from the heat and set aside to cool

Place the butter into a sauce pan and melt over a medium temperature

Add the flour and stir and then cook for 1 minute

Stir in the milk and add the bay leaf and cloves

Leave to cook for 5 minutes, stirring occasionally to prevent lumps from forming

Remove from the heat, remove the bay leaf and cloves and set aside

Preheat the oven to 180° Celsius

Layer half of the mince into an ovenproof dish

Then add the potatoes and season to taste

Add the rest of the mince and top with the aubergines

Season and pour the béchamel sauce over the top

Sprinkle the cheese on top and then place into the oven for 30 minutes to cook

Turn the grill on and leave the cheese to melt under the grill for 5 minutes

Remove from the oven and leave to cool for 5 minutes before serving