The grande sharer

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1. BBQ Meatballs Place the meatballs on a baking tray and roast in a preheated oven at 180°C for 8 minutes. Mix the multi-use tomato sauce and BBQ sauce together, then divide be-tween ovenproof serving dishes. Place the cooked meatballs on top, add the mozzarella and return to the oven for a further 4 minutes, or until the cheese has melted and the meat-balls are piping hot.
2. Garlic Pinsa Defrost the bread, then make 4 slashes across the top. Place the garlic butter portions into the slashes and bake at 180°C for 8-10 minutes, until hot and lightly crisp.
3. Smashed Beef Sliders Cut the burger cheese slices into quarters. Defrost the slider buns, cut them in half and toast under the grill. Remove from the grill and garnish the buns with mustard, mayonnaise and gherkin. Heat a frying pan or solid top until very hot. Add the meatballs and immediately smash them flat using a burger press. Season lightly, then flip after approximately 20 seconds. Top each patty with a quarter slice of burger cheese and cook for a further 30 seconds, or until cooked through and the cheese has melted. Place each patty into a prepared slider bun and secure with a skewer.
4. Tortilla Chips Deep-fry the tortilla chips at 170°C for approximately 3 minutes. Remove from the fryer and, without fully draining off the oil, immediately toss with the firecracker seasoning so it adheres evenly.
5. Mac & Cheese Bites and Jalapeños Deep-fry at 170°C for 3-5 minutes, until golden, crisp and piping hot throughout.
6. Buttermilk Chicken Goujons Deep-fry at 170°C for 5-7 minutes, until golden, crisp and pip-ing hot throughout.
7. Chilli Beef defrost overnight in the refrigerator. Transfer to a microwave-safe container and microwave on high until piping hot throughout. Cooking times will vary depending on the quantity being reheated; stir as necessary to ensure even heating.
8. Prepare the dips and defrost the guacamole overnight in the refrigerator. Portion the hot honey, guacamole and ranch dressing into separate dip pots.
9. Assemble and serve: Arrange all of the cooked items on a serving board, using a mixture of different- shaped pots, bowls and cups to create height and variety. Serve immediately while the hot items are fresh and crisp.