Preheat oven to 180°C.

Throw the mince into a bowl. Add cumin, fennel seeds, cayenne and dried oregano. Add grated garlic clove. Season with salt and pepper. Mush everything together.

Form the mince into a fat sausage, similar to an aubergine shape. Wrap it tightly in tin foil and place in the oven for 30 mins.

Tzatziki time. Grab a bowl. Add your yogurt, grated cucumber (squeeze the gratings to remove excess water), the juice of a lemon, salt and pepper. Mix together. Cover and whack in the fridge.

Pickled onion time. Grab a bowl. Add a finely sliced red onion, the juice of a lemon and a pinch of salt. Scrunch the salt and lemon juice into the onions. Leave out until you serve. (The acidity of the lemon will take the sharpness out the onion).

After 30 mins, remove the lamb from the oven. Remove the tin foil. Place it under the grill for 2 mins on each side so it gets brown and crispy. Watch that it doesn't burn.

Assembly time. Take a warm pitta. Dollop in some tzatziki and add some doner strips. Spoon in some pickled onion, dollop on a bit more tzatziki and tuck in!