Ranging from small plates and dips to salads and seafood ... and you still get the absorbent effect of the pitta – the bread inside soaks up all the meaty flavour and the outside is charred ...

break up pieces of pitta bread and drizzle with olive oil, salt, pepper and paprika. Bake in a moderate oven for 10-12 minutes or until crisp. Serve with the stew on a warmed plate.