Olympic Viewing Party Sharing Platter
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Olympic Viewing Party Sharing Platter

Olympic Viewing Party Sharing Platter

with Garlic Bread Pizza Dippers, Hoisin Sausage Rolls, Cauliflower Tots and Veg Dipppers

Go for gold in the kitchen with our Olympic Games inspired menu! Tuck into this Olympic Viewing Party Sharing Platter with friends and family whilst you're watching Paris 2024 for a winning viewing party.

Egg(s) not included
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time35 minutes


serving amount

1 pack(s)

Puff Pastry Sheet

(Contains Cereals containing gluten)

4 unit(s)

Garlic Clove

1 unit(s)


50 grams


(Contains Cereals containing gluten)

120 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

225 grams

British Pork and Oregano Sausage Meat

(Contains Sulphites)

60 grams

Hoisin Sauce

(Contains Soya)

2 unit(s)


(Contains Cereals containing gluten)

1 unit(s)


(May contain Celery)

2 unit(s)


100 grams


(Contains Sesame)

1 pot(s)

Smashed Avocado

120 grams

Marinara Sauce

48 grams

Sweet Chilli Sauce

Not included in your delivery

1 unit(s)


2 tbsp

Olive Oil


Nutritional information

Energy (kJ)9451 kJ
Energy (kcal)2259 kcal
Fat112.8 g
of which saturates46.3 g
Carbohydrate182.8 g
of which sugars50.4 g
Protein70.5 g
Salt8.07 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press
Chopping Board


Make the Cauli Tots

a) Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the puff pastry from your fridge and allow to come up to room temperature. Peel and grate the garlic (or use a garlic press).

b) Cut the cauliflower into quarters and grate on the coarse side of your grater to make ‘rice’ (if you have a food processor, use this instead).

c) In a large bowl, combine the cauliflower 'rice', breadcrumbs, two thirds of the grated hard Italian cheese, half the garlic and the egg (see pantry for amount).

d) Divide the cauliflower mixture into bite-sized pieces using a tablespoon and pop them onto a lined baking tray. Drizzle the cauli tots with oil and bake on the middle shelf of your oven until crisp and golden, 20-25 mins.

Prep the Sausage Rolls

a) Meanwhile, unroll the pastry and lay it horizontally in front of you, keeping the baking paper underneath.

b) Slice the pastry once horizontally, then once vertically into 4 equal-sized rectangles.

c) Divide the sausage meat into quarters, then place each quarter lengthways in a long strip, just off-centre, on each pastry rectangle. The pork strip should be the length of the pastry and about 1cm thick.


Bake the Sausage Rolls

a) Divide the hoisin sauce evenly over the sausage meat, then fold the pastry lengthways over the fillings.

b) Press down lightly with a fork over the seams to secure. Cut each roll into 5 equal pieces, making 20 mini sausage rolls in total. Carefully transfer to another lined baking tray.

c) Bake on the top shelf of your oven until golden brown and cooked in the middle, 15-20 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausage meat is cooked when no longer pink in the middle.

Make the Garlic Bread Dunkers

a) While the cauli tots and sausage rolls bake, halve the ciabatta, then cut each half in 6-8 equal batons.

b) In a large bowl, combine the remaining garlic, the remaining cheese and the olive oil (see pantry for amount). 

c) Season generously with salt and pepper, then add the ciabatta batons and toss to coat.

d) Pop the ciabatta batons onto another tray and bake on the bottom shelf until crisp and golden 8-10 mins.

Dip, Dip, Hooray!

a) Trim the cucumber, then halve lengthways. Peel and trim the carrot, then halve lengthways. Chop both the carrot and the cucumber into roughly 1cm wide, 5cm long batons.

b) Arrange your veg batons on your serving platter with the houmous and smashed avocado in small bowls alongside for dipping and scooping.

Assemble and Serve

a) Heat the marinara sauce in a small saucepan on medium-high heat, until piping hot, 2-3 mins. Transfer to a serving bowl, then place onto your serving platter with the garlic bread dippers alongside for dipping and scooping.

b) One baked, arrange the cauli tots and sausage rolls onto your serving platter with the sweet chilli sauce in a small bowl alongside for dipping.