Simon Rimmer cooked a tasty lamb schwarma dish that is perfect supper anytime of the week on Sunday Brunch.

The ingredients are: 2.5kg lamb shoulder, butterflied with most of outer fat removed, 3 onions, sliced, 6 cloves garlic, sliced, 100g ras al hanout paste (or harissa), 150ml red wine vinegar, 150ml chicken stock, 1 tbs smoked paprika, 1 tbs sumac, 2 tbs sea salt, Cucumber salad, 2 cucumbers, peeled, deseeded and cut into thick half moons, 2 tsp chilli flakes, 1 tbs sea salt and Juice zest 1 lemon.

For the Sauce: 100ml greek yoghurt, 100ml tahini and Half head roasted garlic.

To serve: Chopped tomatoes, Pickled chillies, Shredded lettuce, Turkish flatbread and Sumac.