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What kinds of canapes can I prepare for New Year’s Eve using my Christmas leftovers that will still impress guests?

Finger food needn't be elaborate, so New Year's presents a perfect opportunity to use up what's left. The key rule is to stick to items to just one bite—guests don't want to handle a fork. People are looking for a big hug of hearty fare with a decadent twist.

Should you possess a bit of smoked salmon left, place it on blinis and crown it with affordable roe. Mini fishcakes are also an ideal choice: If you have leftover smoked haddock or flaked salmon, fold it through mashed potato, combine with fresh herbs, citrus, and caramelized onions, then coat in Japanese breadcrumbs and deep-fry.

You could also get creative with Spanish croquettes. Make the bechamel up to days ahead, then use leftover ham, chicken, or foraged fungi for the filling. Whizz old bread into breadcrumbs to coat them, then fry. Savoury pastry mixtures are another natural home for those crumbs, or use them as a jacket for chicken pieces. For flavour, just add a bit of citrus zest and aromatic herbs, and they'll sing so much more. As an aside, croissants make superb crumbs, too.

One beloved treat at this time of year is a leftovers sandwich, and that doesn't have to stop after Boxing Day. Place some holiday meats in an sealed tub 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 pop it in a preheated oven with the saved glaze for a short time. Cool and slice thinly, then lay on top of some sourdough and start building sandwiches with lots of tangy sauce. Slice into bite-sized pieces for a surefire hit.

Leftover turkey, meanwhile, could be turned into a zingy salad. You often have a bit of turkey leg left over, and it's perfect for something full of flavour. Pull the meat, then fry it slowly in a pan, and toss with leftover cranberry sauce thinned with citrus juice, a spoonful of soy and a little chilli oil. Garnish with fresh herbs and some green onions, and serve in small lettuce cups.

Revamping Remaining Veg

Vegetables, meanwhile, can be dressed up and fit for a party with a big batch of bubble and squeak. Combine all your leftover veg with herbs, then season and add a binding agent. Stamp out portions to roughly the size of small rounds, then store in the icebox. Refresh in a preheated oven for a short time and top with your choice of topping—perhaps sliced beef and sharp horseradish. A good tip, though: set some aside for brunch the next day.