Halal snack pack

Steps

1. 1

   Step 1

   Heat the oven to 180°C. Put the lamb, onion, garlic, spices, oregano, salt and pepper in a bowl and knead for 3 to 4 minutes until sticky and smooth, like a sausage mix. Press it into a firm, tight log about 8 cm across on a lined baking tray.

   10 min180°C

   Tip: Blitzing the mix in a blender for 30 seconds gives a finer, more doner-like texture.

2. 2

   Step 2

   Bake the loaf for 45 to 50 minutes, until firm and 72°C in the middle. Rest it for 15 minutes, then slice it as thinly as you can.

   50 min180°C

3. 3

   Step 3

   While the loaf rests, turn the oven up to 220°C. Toss the chips with the oil and salt on a tray in one layer and bake for 30 to 35 minutes, turning once, until crisp and brown.

   35 min220°C

   Tip: Soak the cut chips in cold water for 20 minutes and dry them well first for a crisper result.

4. 4

   Step 4

   Stir the mayonnaise, yoghurt, grated garlic and lemon juice together for the garlic sauce. Season with a little salt. It should be thick enough to drizzle in lines.

   3 min

5. 5

   Step 5

   Fry the doner slices in a dry, very hot frying pan in batches for a minute or two, until the edges crisp and brown.

   8 min

6. 6

   Step 6

   Pile the hot chips into a deep dish and scatter the cheese over so it melts, then cover with the meat. Zigzag the garlic, chilli and barbecue sauces over the top and serve at once.

   3 min