Berliner-style doner kebab

Set a bowl over a scale and mix the warm milk, yeast, 120 grams of flour and a little sugar to a soupy batter. Rest 30 minutes.

Add the water, olive oil, salt and 415 grams of flour and mix until a wet shaggy dough forms with no dry flour left. Fold the dough onto itself and rest 30 minutes.

Optionally perform one set of stretch and fold, rest 30 minutes and work the dough into a ball.

Grease a sheet pan or circular pizza pan, put the ball in the centre and work it out into a large circle, resting 15 minutes if it springs back.

Rub egg wash over the dough, make light indentations with your fingers, sprinkle with Nigella and sesame seeds, and bake. Cool and slice into triangles.

Herb sauce: mix the mayonnaise, yogurt, salt, MSG, agave syrup, dried dill, dried mint, dried oregano, garlic powder and onion powder, and ideally rest a couple of hours in the fridge.

Spicy sauce: mix the ketchup, sambal or chili garlic paste and harissa.

Set boneless skinless chicken thighs on a baking sheet, sprinkle salt evenly over each, then add the doner seasoning.

Freeze the whole tray at least two hours or overnight.

Straight from the freezer, slice or chip off the finest, almost translucent pieces you can with a sharp knife. If the knife struggles, let the chicken thaw 10 to 15 minutes.

Get oil or rendered chicken fat ripping hot, lay the shaved chicken in one thin layer and blast it on one side only for brown crispy bits; residual heat cooks it through.

Salt the thinly sliced red cabbage and add a spritz of lemon.

Toast and grill the pide triangle, spread two of the sauces inside, fill with the shaved meat and the chopped onion, tomato, cucumber and cabbage, and sprinkle a little salt over the vegetables.