Method:

1. Cook the Earlybird snack platter according to pack instructions.
2. For the french onion dip, Saute the shallots in a medium sized frying pan with oil for 1o minutes. Add garlic and cayenne pepper and cook for a further 2 minutes, allow mixture to cool slightly.
3. Combine chives and creme fraiche to a bowl, add onion mixture. Serve immediately or refrigerate until needed.
4. For the babganoush, preheat the oven to 200ºC and line a baking tray, place aubergines on tray, drizzle with olive oil and roast for 30 - 40 minutes until soft.
5. Peel skin and place aubergine in a colander to drain for 15 minutes.
6. Add aubergine, lemon and tahini to a blender and puree till smooth, season accordingly.
7. For the sundried tomato dip, place tomatoes plus nuts in a food processor plus 2 tablespoons of the tomato liquid and blend until smooth, add more liquid as needed.
8. For the sundried tomato dip, place the tomatoes and nuts in a food processor with 2 tablespoons of the tomato liquid.
9. To serve, arrange the Earlybird spring rolls, samosas, pies, and chicken pops on a large serving platter alongside the French onion dip, baba ganoush, and tomato pesto.