Mushroom doner

1. 1

   Preheat the oven to 180C/200C Fan/Gas 4.

2. 2

   To make the chilli sauce, heat the chopped tomatoes, rose harissa, sugar and lemon juice in a small saucepan over a medium heat. Bring to a gentle boil and cook for 10 minutes, stirring regularly, until reduced to a thick sauce-like consistency. Remove from the heat and set aside to cool. You can blend the sauce until it’s smooth using a hand-blender if you like, or just leave it chunky.

3. 3

   For the onion, mix together the onion slices, vinegar and parsley and set aside.

4. 4

   To make the yoghurt sauce, mix the yoghurt with the dried mint, season with salt and pepper and set aside.

5. 5

   Put the pittas in the oven to warm for 5 minutes.

6. 6

   To make the 'doner,' heat a frying pan over a medium-high heat. Add the mushrooms and dry-fry for 2 minutes, stirring once or twice. Add the garlic oil, paprika, coriander, celery salt, garlic granules and black pepper and quickly coat the mushrooms. Add 2-3 tablespoons of water to the pan and stir-fry for 1 minute before removing from the heat.

7. 7

   Split the warmed pitta breads. Spoon a little white cabbage into each pitta and add a little tomato and onion. Divide the mushrooms between the pittas, add a little more cabbage and tomato, then drizzle with the chilli and yoghurt sauces. Serve immediately, topped with the pickled chillies, if using.

1 serving ≈ 250 g

Nutrition values are estimates. - means data is unavailable.