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What types of canapes can I whip up for New Year’s Eve using my Christmas leftovers that will still seem festive?

Finger food doesn't have to be elaborate, so New Year's presents a great opportunity to use up what's left. The main guideline is to keep things to just one bite—guests don't want to handle a fork. People are looking for a big hug of comfort food with a luxurious touch.

Should you possess a bit of smoked salmon left, place it on blinis and top it with lumpfish caviar. Mini fishcakes are also just the ticket: If you have remaining fish or flaked salmon, fold it through creamy potatoes, combine with fresh herbs, lemon, and caramelized onions, then coat in panko and fry until golden.

You could also get creative with croquetas. Make the bechamel a few days ahead, then use remaining pork, chicken, or mushrooms for the interior. Whizz old bread into breadcrumbs to coat them, then fry. Sausage roll fillings are another perfect use for those crumbs, or use them as a coating for chicken pieces. Seasoning-wise, all you need a bit of lemon zest and thyme, and they'll sing so much more. Incidentally, buttery pastries make excellent coatings, too.

One beloved treat at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Place some ham and turkey in an sealed tub and freeze. While you're at it, reserve some cranberry sauce and sweet glaze in the fridge. When needed, thaw the meat, then place it in a hot oven with the saved glaze for a short time. Cool and cut into thin pieces, then arrange on top of some artisan bread and assemble mini sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a winner.

Remaining poultry, meanwhile, could be transformed into a spicy, crisp salad. There’s always a bit of dark meat left over, and it's ideal for something full of flavour. Pull the meat, then fry it slowly in a pan, and mix with remaining sauce thinned with lime juice, a dash of soy sauce and a little spicy oil. Garnish with chopped herbs and some sliced spring onion, and serve in small lettuce cups.

Revamping Remaining Veg

Vegetables, meanwhile, can be scrubbed up and fit for a party with a big batch of fried potato cake. Mix all your remaining vegetables with fresh herbs, then add salt and pepper and incorporate a binding agent. Cut out portions to roughly the size of small rounds, then store in the freezer. Reheat in a preheated oven for a few minutes and top with your choice of topping—perhaps roast beef and sharp horseradish. A good tip, though: save a stash for brunch the next day.