Doner Yorkshire pudding

Method

• step 1

  Heat the oven to 200C/180C fan/gas 6. For the doner, tip the onion and garlic into a large food processor and blitz until finely chopped. Add the mince, yogurt, spices and some seasoning, and blitz until fairly smooth.

• step 2

  Oil a couple of large sheets of baking parchment (about 60cm long) and roll the doner mixture out between the two sheets until it's as thin as possible. With the mixture still between the parchment sheets, roll it up from a long edge into a long, flat sausage. Put in a large roasting tin (you can scrunch the ends of the parchment up a little if it doesn’t fit) and cook in the oven for 15 mins.

• step 3

  Remove from the oven, carefully unroll the meat, discard the parchment and return the doner to the roasting tin. Turn the oven up to 220C/200C fan/gas 7 and return the meat to the oven for 5 mins until browned. Remove from the oven and set aside to rest.

• step 4

  For the Yorkshire puddings, turn the oven up to 230C/210C fan/gas 8. Measure 1 tbsp oil each into four small rectangular baking dishes, and heat in the oven until smoking hot.

• step 5

  Whisk the flour, eggs, milk and some seasoning together to make a thin batter. Carefully pour the batter into the hot tins and bake for 25 mins, without opening the oven door, until risen and deep golden.

• step 6

  Meanwhile, for the sauce, heat the oil in a saucepan over a medium heat and cook the garlic with the chilli flakes for a couple of minutes until fragrant. Stir in the tomato purée and tomatoes, and cook for a few minutes more until the colour has darkened. Add 150ml water, bring to the boil, then bubble for 10 mins until thickened slightly. Season with a little salt and the sugar.

• step 7

  To serve, roughly tear the meat and pile it into the Yorkshire puddings. Dollop over some yogurt and spoon over the sauce. Serve topped with a few roasted chillies and some parsley.