Traybakes for a Crowd gathers 100 colourfully practical recipes built for UK cooks: big-batch mains, brisk brunch slabs, veggie and vegan one-tins, sides and breads to share, and classic sweet trays. Every recipe fits a standard roasting tin and scales cleanly for 10–12 people, with allergens, easy swaps, diet notes (V, Ve, GF, DF), make-ahead timelines and freezer suitability right where you need them. It’s cooking that respects real life—supermarket ingredients, fan-oven temperatures in °C, and clear timings that hold up when you’re hosting.

Up front, you’ll find the smart bits that make crowds feel effortless: a store-cupboard that actually earns its shelf space, the equipment you’ll genuinely use, technique primers for crisp edges and juicy centres, and a quick reference for conversions and temperatures in fan °C. In the back, an Allergens & Swaps index, a freezer guide, ready-to-shop lists, and an epilogue on packing, travelling and unveiling your trays keep service calm and generous.

From Chicken Shawarma with Sumac Onions and Porchetta-Spiced Pork with Fennel to Lemon-Herb Salmon, Paneer Tikka, Chickpea Shawarma, and a Fish Pie Slab you can slice into neat squares, the savouries deliver deep flavour with minimal faff. The sweet table is just as crowd-pleasing—think Lemon Drizzle with a crunchy top, Ultimate Dark Chocolate Brownies, Bakewell Jam Squares and Biscoff Cheesecake Bars.

Cook once, feed many. This is buffet-proof cooking—reliable, generous and gloriously sliceable.