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.

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 ...