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

Finger food doesn't have to be elaborate, so New Year's presents a perfect chance to use up what's left. The key rule is to stick to items to just one bite—no one wants to manoeuvre a fork. Guests are looking for a comforting taste of comfort food with a decadent twist.

Should you possess a bit of cured fish left, layer it on blinis and crown it with lumpfish caviar. Mini fishcakes are also just the ticket: If you have leftover smoked haddock or flaked salmon, fold it through mashed potato, blend with dill, citrus, and caramelized onions, then roll in panko and deep-fry.

You could also have a ball with croquetas. Prepare the white sauce up to days ahead, then use leftover ham, chicken, or foraged fungi for the filling. Whizz stale bread into crumbs to coat them, then fry. Sausage roll mixtures are another perfect use for those breadcrumbs, or use them as a jacket for chicken pieces. Seasoning-wise, just add a bit of lemon zest and aromatic herbs, and they'll sing so much more. Incidentally, buttery pastries make excellent coatings, too.

One favourite thing 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 preheated oven with the reserved glaze for a short time. Cool and cut into thin pieces, then arrange on top of some sourdough and start building mini sandwiches with lots of cranberry sauce. Slice into bite-sized pieces for a surefire hit.

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

Transforming Remaining Veg

Vegetables, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Mix all your leftover veg with herbs, then add salt and pepper and add a binding agent. Cut out portions to about the size of small rounds, then keep in the freezer. Reheat in a hot oven for a few minutes and finish with whatever you like—perhaps sliced beef and grated horseradish. A word to the wise, though: set some aside for brunch the next day.