When I got the kebab home I removed the salad, closed the box up again, and left it for 5 minutes to allow the potent mixture of lamb grease, chilli sauce and garlic sauce to penetrate the pitta. I then anointed the doner meat with a sprinkling of Akabanga and a big squirt of lemon juice.
I tore off strips of pitta, applied the meat, onions and lumps of pickled chilli, and allowed the grease to drip down my chin as the taste explosion overwhelmed my senses.
What have you got for lunch today? Some nice lentils?
I follow an actual feeder on twitter. He gets paid to roam the country feeding fat birds. He also has a spectacularly unhealthy relationship with food himself, as posts like this prove.
https://twitter.com/omracer/status/1035946911147196417