Turkish-style flatbread

Put the thinly sliced onion in a small bowl and add the lemon juice with the sugar and a pinch of salt; mix well and set aside. Preheat the oven to 200ºC, gas mark 6. Put a baking tray in the oven, underneath the middle shelf, to catch any drips.

Cut or shred the cooked meat into bitesized pieces, if needed, then put in a bowl with the finely chopped onion, tomato purée, Aleppo chilli blend, ground cumin and finely chopped herbs. Mix well and season. Leaving the pizza base on its cardboard tray, spread the meat mixture over the top of the base, leaving a border. Once the oven is at temperature, use the cardboard tray to carefully slide the pizza directly onto the middle shelf of the oven; cook for 8-10 minutes, until golden

Carefully slide the pizza onto a board; scatter over the roughly chopped herbs, pickled onions and lemon zest. Drizzle with a little olive oil, if liked, and serve straight away. A winter leaf salad goes well with this.