but they could be used with any kind of dip. Try Boursin mixed with yogurt or Guacamole for a change.

Ingredients:
2/3 loaves of pitta bread
plenty of Greek extra virgin olive oil
Toppings:
sesame seeds
poppy seeds
chopped and toasted cashew nuts
spice and herbs mixes

Method:
Heat the oven to 200-220C.
Cut the pitta bread loaves lengthways into sticks into sticks about 1cm/1 ½ in wide. Brush all over with plenty of olive oil and coat with your chosen toppings.
Place on a baking tray and bake for 5-7 minutes until browned and crispy.
Arrange on a serving plate with your chosen dips in the centre.

AUBERGINES ON A FLAKY CUSHION

Filo pastry is so versatile that it can be used for all kinds of dishes from Greek cheese pastries to French fish parcels. This recipe is Italian in its inspiration and comes from a small restaurant in Eastern Sicily. It makes a good lunch dish with salad or a first course for a grander dinner. Choose one of the lovely Sicilian olive oils pressed from the Nocellara del Belice olive with their attractive tomato flavour tones. Mandre Rosso, Primo or Planeta are all very good.

Ingredients:
Plenty of Sicilian extra virgin olive oil
2 tablespoons sun-dried tomato paste
1 large aubergine, cut into small cubes
4 large tomatoes, roughly chopped
freshly ground black pepper
3 tablespoons freshly chopped parsley
100g pine kernels, roasted until lightly browned
1 packet filo pastry

Method:
Heat the oven to 190C.
Take a sheet of pastry from the packet and lay on the working surface. Brush with olive oil. Lay another sheet on top and brush lightly with more oil. Continue until you have five layers of pastry. Brush the top one with butter and cut into squares. Bake in the oven for 7-8 minutes until golden.
Meanwhile heat 3-4 tablespoons of oil in a large frying pan and stir in the sun-dried tomato paste. Add the aubergine cubes and cook for 10-15 minutes, turning them all the time. Do not allow it to break down into a mush. Add more oil if it becomes too dry.
Add the tomatoes and cook for a further minute or two until they are well heated through. Season with pepper and sprinkle with pine kernels and parsley. Toss well together.
To serve, place the baked pastry squares on plates and top with the aubergine mixture.

BRAISED CHICORY IN ORANGE SAUCE WITH HAM

This interesting tapas dish from Jerez uses the local Fino sherry with fresh Seville oranges and a fruity andalucian olive oil. These quantities have been increased to make a dish sufficient for a main meal. Serve with wilted spinach or Swiss Chard.

Ingredients:
12 heads of chicory (Belgian endive)
salt
4 shallots, peeled and finely chopped
2 tablespoons Andalucian extra virgin olive oil
1 teaspoon freshly grated ginger
150ml fino sherry
2 Seville oranges, squeezed
150 Iberico ham, finely chopped

Method:
Set the oven to 180C.
Place the chicory in a large pan of boiling water and add a little salt. Continue to simmer for three minutes. Drain well.
Gently fry the shallots in the olive oil until soft but not brown. Add the ginger and the fino sherry. Bring to the boil. Add the orange juice and the ham. Remove from the heat.
Place the chicory in a greased pie dish and pour the sauce over the top. Cover with foil and bake for 15-20 minutes until tender.