Everything from the freezer aisle, one bottle of sauce, and a table that looks like you tried.
This is less a recipe than a plan for the afternoon you have people coming and no time. Bake everything on two trays, put the sauce in the middle in a proper bowl, and it reads as a spread rather than a shortcut.
Method
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Heat the oven to 200°C (180°C fan) and line two trays.
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Read the packet times and work backwards from when you want to serve, putting the longest item in first. Most sausage rolls take 25 minutes, spring rolls 18, crumbed seafood 15.
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Keep everything in a single layer with space between. Crowding is what makes party food go soggy.
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While the last tray finishes, fry the haloumi in a dry non-stick pan for 1–2 minutes a side until golden, and squeeze a little lime over it straight away.
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Pour the sauce into a wide, shallow bowl and set it in the centre of a large board or platter.
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Pile everything around it while it is still hot, scatter with coriander and chilli, and put the lime wedges on the side.
Tips
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One good dip beats four average ones. Resist the urge to put out tomato sauce as well.
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A wide shallow bowl works better than a deep one — people can actually dip a sausage roll in it.
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Refill the bowl rather than putting out a big one at the start. It stays looking fresh.