Has the latest lockdown sent you into a catering spin? 

With weeks (maybe months) of meals ahead, we've got your back. I'll be sharing a few ideas to kickstart your kitchen creations. First up - pitta bread.

Pitta tips:
Go for soft pitta breads which are far superior to supermarket standard cardboard versions. Keep a stash in your freezer for a quick fix. Warming one up to serve in slices to dip into hummus or even a soft-boiled egg makes a speedy, no-fuss meal.

If have more time and some minced lamb on hand, try this recipe for lamb and hummus-stuffed arrayes from the fabulous Anne Shooter. It's quick and easy and will transport you to Tel Aviv. 

Don't be put off by the lis tof ingredients for this salmon shawarma  from Fabienne Viner-Luzzato. It's pretty simple to create and is full of Middle Eastern flavours. 

If meat is off your menu for Veganuary, this pitta, aubergine and chickpea bake slathered in creamy tahina (aka Fattat hummus) from Israeli food writer, Orly Pell-Bronshtein will put a smile on your face. 

For those on a health kick, or if you only have cardboard pittas in stock, go for this version of the Middle Eastern Fattoush salad, which toasts the pitta to crunchy golden goodness. 

Short in time? You're still winning if you toast one, split it and fill with freshly cooked fish fingers, goujons, schnitzel or falafel.