Cumin-spiced mushroom gyros

Method

1. Heat the oven to 200°C fan/gas 6. Tip the fries onto a baking tray and cook for 18-22 minutes (see Know-how).
2. Meanwhile, make the tzatziki. Coarsely grate the cucumber, then transfer to a sieve sat over a bowl and squeeze out as much excess water as you can with your hands (drink the cucumber juice, it’s delicious!). Add the cucumber to a bowl with the rest of the tzatziki ingredients, then stir and season with salt and pepper.
3. Finely slice the red onion and put in a bowl of cold water (see Tips). Dice the tomatoes, add to another bowl, then drain the onions and mix them in along with the sumac and herbs.
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4. Slice the mushrooms into chunky slices (1.5cm-2cm thick) and mix the cumin, oregano, thyme and garlic granules together in a small bowl. Heat the oil in a large frying pan over a very high heat, then add the mushrooms and fry until golden (a minute or so). Flip them over, then turn the heat down to medium and sprinkle over the spice mixture. Cook for another minute, then remove from the heat and sprinkle with a pinch of salt.
5. Now you can assemble the gyros wraps. Spread a generous spoonful of tzatziki over the centre of the wrap. Sprinkle over some tomato salad, then top with the mushroom slices and a handful of hot crispy fries. Drizzle with chilli sauce (if using), then wrap up tightly with greaseproof paper and eat immediately.