Döner Teller with Veal

Preheat oven to 220°C (or follow package directions). Spread fries in a single layer on a baking sheet and bake 15-20 minutes until golden and crispy, flipping halfway.

While fries cook, shred the iceberg lettuce into bite-sized pieces. Dice the tomato into 1cm cubes. Slice the cucumber into thin half-moons.

Set out the pickled red cabbage, yogurt sauce, and spicy sauce on your work surface so they're ready to plate.

Heat sunflower oil in a large frying pan or wok over high heat until shimmering. Add the döner meat in an even layer and fry 5-7 minutes, stirring every minute, until edges are crispy and meat is heated through.

Divide fries between two plates. Top with the hot döner meat. Arrange lettuce, tomato, cucumber, and pickled cabbage on the side.

Drizzle yogurt sauce over the meat and fries, then add spicy sauce to taste. Serve immediately while the fries are still crispy.