Heat some olive oil in a wide, non-stick saucepan and gently sauté the onion for 10 minutes until soft. Add the garlic and parsley, cooking for a minute or so, then turn up the heat and add the mince. Brown the meat all over, then add the cinnamon, oregano and bay leaf and season with salt and pepper. Cook for another minute and then add white wine, leaving it to bubble and evaporate. Add the tomato passata, reduce the heat and leave to gently simmer on the hob for 1 hour, or until the liquid has reduced and the mix is rich and thick

Whilst the meat is cooking away, heat some oil in a frying pan (or a couple of pans to get the job done quicker) and in small batches, fry the aubergine slices on both sides until golden. Remove and place on a plate with kitchen towel to absorb any excess oil

Preheat the oven to 180°C/gas mark 4

When the meat is ready, slice the marrow into 4 even slices and hollow out the soft centre, making even circles, and stand on a baking tray. In each one, layer some aubergine slices on the bottom, then add a generous layer of meat. Repeat, depending on depth of marrow slice, leaving a gap at the top to hold the béchamel

To make the béchamel, heat the butter in a saucepan. When it begins to foam, add the flour and whisk to form a roux. Turn the heat down and gently cook the roux through for 2 minutes. Bring the heat back up and then gradually add the warm milk, whisking all the while until it thickens. Stir through the pinch of nutmeg and then spoon a layer of béchamel on top of the marrow

Place the marrow and moussaka into the oven for 30–40 minutes, or until the tops have browned and the marrow has softened