To make the doner, place all ingredients into a food processor ... and carefully use cook’s blowtorch over the surface of the lamb until blackened in small areas. Leave to rest for a couple ...

Food watchdogs found just one lamb kebab out of 13 was 100% lamb. Tests by trading standards officers showed 10 contained chicken, one had beef and one was a chicken and beef mixture. They also ...

Tom Kerridge has revealed how you can make a lamb doner at home, but 'healthier'. Previously head chef at Michelin-starred restaurant Adlard’s in Norwich, Kerridge also worked at Monsieur Max in ...

Only large slabs of beef and lamb 'horizontally sliced into cutlets with a thickness of 3 to 5mm' could be labelled as doner, while chicken cutlets can be between one to two cm thick in the ...