Chicken Doner Pitta With Garlic Mayo & Hot Sauce

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil half a kettle

Peel and chop your red onion[s] in half

Grate half the onion and thinly slice the remaining onion

Peel and finely grate (don't chop!) your garlic

Add your chicken mince to a large bowl with the grated onion, half the grated garlic (you'll use the rest later!), your ground smoked paprika and ground coriander

Season with a generous pinch of salt and pepper and mix everything together thoroughly (clean hands are the best way!) – this is your chicken mixture

Cut 2 A3 size sheets of non-stick baking paper

Put the chicken mixture between the two sheets and using a rolling pin, roll it out until approx. the thickness of a pound coin – this is your flattened chicken mix

Tip: Cooking for 4 or more? Do this in batches!

Roll the flattened chicken mix (keep the baking paper attached!) into a tight roll – this is your rolled chicken

Add the rolled chicken to a tray and put into the oven for 18-20 min or until the chicken is cooked through (no pink meat!)

While your chicken is cooking, add the sliced onion to a small bowl with most of your white wine vinegar (you'll use the rest later!), a pinch of sugar and a splash of boiled water – this is your quick-pickled red onion

Wash, then remove the outer leaves (2 per person!) from your lettuce and set aside, then shred the inner core

Slice half your tomato[es] into rounds and roughly dice the remaining tomato

Add your mayo and remaining grated garlic to a small bowl with a small pinch of salt and the remaining white wine vinegar

Once your chicken is cooked through, remove from the oven, unroll (discard the baking paper!) and allow to cool slightly – this is your chicken doner meat

Add your pitta[s] to a baking tray and put the tray in the oven for 3-4 min or until warmed through

Once the chicken has cooled slightly, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Slice the chicken doner meat into thin strips, and once hot, add to the pan

Cook for 4-5 min or until slightly charred and starting to crisp

Drain the quick-pickled red onion, and reserve the pickling liquid