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What types of canapes can I prepare for New Year’s Eve using my Christmas leftovers that will still feel special?

Finger food needn't be elaborate, so New Year's presents a great opportunity to use up what's left. The key rule is to keep things to just one bite—guests don't want to manoeuvre a fork. Guests are looking for a big hug of comfort food with a decadent twist.

Should you possess a bit of cured fish left, layer it on mini pancakes and crown it with affordable roe. Small patties are also an ideal choice: If you have leftover smoked haddock or flaked salmon, fold it through creamy potatoes, blend with dill, citrus, and fried leeks, then roll in Japanese breadcrumbs and deep-fry.

You could also get creative with Spanish croquettes. Prepare the white sauce a few days ahead, then use leftover ham, chicken, or mushrooms for the filling. Blitz old bread into breadcrumbs to cover them, then cook until crisp. Savoury pastry fillings are another natural home for those breadcrumbs, or use them as a jacket for bite-sized chicken. Seasoning-wise, just add a bit of lemon zest and aromatic herbs, and they'll taste so much more. Incidentally, buttery pastries make excellent crumbs, too.

One beloved treat at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Get some ham and turkey in an airtight container and freeze. While you're at it, set aside some cranberry sauce and honey ham glaze in the fridge. When needed, defrost the meat, then place it in a preheated oven with the reserved glaze for a short time. Cool and slice thinly, then arrange on top of some artisan bread and assemble mini sandwiches with lots of tangy sauce. Slice into bite-sized pieces for a surefire hit.

Leftover turkey, meanwhile, could be transformed into a zingy salad. There’s always a bit of dark meat left over, and it's ideal for something punchy. Pull the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce thinned with lime juice, a dash of soy and a little chilli oil. Garnish with chopped herbs and some green onions, and present in little gem leaves.

Revamping Remaining Veg

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of fried potato cake. Combine all your leftover veg with fresh herbs, then add salt and pepper and incorporate a binding agent. Cut out portions to about the size of blinis, then keep in the freezer. Refresh in a hot oven for a short time and top with your choice of topping—perhaps sliced beef and sharp horseradish. A word to the wise, though: save a stash for a late breakfast the next day.