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

Finger food needn't be fancy, so New Year's presents a great chance 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. People just want a big hug of comfort food with a decadent twist.

Should you possess a bit of smoked salmon left, layer it on mini pancakes and crown it with affordable roe. Small patties are also just the ticket: If you have remaining fish or hot smoked salmon, mix it through mashed potato, blend with fresh herbs, lemon, and fried leeks, then coat in Japanese breadcrumbs and deep-fry.

You could also get creative with croquetas. Prepare the white sauce a few days ahead, then use remaining pork, chicken, or mushrooms for the interior. Whizz old bread into crumbs to cover them, then fry. Savoury pastry fillings are another perfect use for those crumbs, or use them as a coating for bite-sized chicken. For flavour, just add a bit of lemon zest and thyme, and they'll taste so much more. Incidentally, croissants make excellent crumbs, too.

One beloved treat at this time of year is a leftovers sandwich, and that doesn't have to stop after Boxing Day. Get some holiday meats in an sealed tub and store in the freezer. While you're at it, reserve some cranberry sauce and sweet glaze in the refrigerator. When needed, thaw the meat, then place it in a hot oven with the reserved glaze for a short time. Cool and cut into thin pieces, then lay on top of some sourdough and assemble mini sandwiches with lots of cranberry sauce. Cut into small squares for a winner.

Remaining poultry, meanwhile, could be turned into a spicy, crisp salad. You often have a bit of dark meat left over, and it's perfect for something punchy. Pull the meat, then fry it slowly in a pan, and toss with remaining sauce thinned with citrus juice, a dash of soy sauce and a little chilli oil. Garnish with chopped herbs and some green onions, and serve in small lettuce cups.

Revamping Remaining Veg

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Combine all your leftover veg with fresh herbs, then season and add a binding agent. Stamp out portions to about the size of small rounds, then store in the icebox. Refresh in a hot oven for a few minutes and finish with whatever you like—perhaps roast beef and sharp horseradish. A word to the wise, though: set some aside for a late breakfast the next day.