Pressing the mince very thin is what gives you that shaved-meat feel, if it’s thick it eats more like meatloaf. | For proper takeaway-style edges, spread the broken-up mince back out on the tray and return it to the oven for 5–8 minutes until the edges crisp and caramelise. Switching to the grill for the last couple of minutes works well, just keep an eye on it. | Lamb mince works brilliantly here too for a more classic doner flavour, just expect slightly higher calories. | Add ½ tsp ground coriander or a pinch of cinnamon if you want deeper takeaway-style spice. | Loosen the yogurt with lemon juice and a pinch of salt to make a quick sauce that drizzles nicely. | Leftover mince is great cold or reheated. Fry it hard in a pan and use it in wraps, grain bowls, loaded salads, or even stuffed into toasties. It freezes well once cooked, just reheat until piping hot.