Tip all the ingredients, except the oil, into a mixing bowl along with 1 tsp fine sea salt and a good few cracks of black pepper. Mix well, using your hands, squishing the mixture together until everything is evenly mixed. Tip the mixture out onto a large sheet of foil and bring together into a thick log. Roll up, wrapping the mixture relatively tightly, then fold up the ends. Using a sharp knife, poke several holes in the top.

Scrunch up two small bits of foil into little logs and put at the bottom of your slow cooker. Add the rolled kebab mixture on top and pour a splash of water over the base of the slow cooker until just covering. Clamp the lid on and cook on high for 4-5 hrs. A temperature probe inserted into the middle should read 75C.

Heat the grill on high. Remove the doner from the slow cooker and transfer to a baking tray. Unwrap it from the foil, using it to line the tray and brush with the oil. Cook, under the grill, for 6-8 mins until dark brown. Hold the doner horizontally and using a serrated knife, slice off thin strips of meat. If you’d like the meat extra crispy, you can brush with a little extra oil and pop under the grill for 2-3 mins. Serve warm with flatbreads and your choice of garlic sauce, chilli sauce, red onion and red cabbage.