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

Finger food needn't be fancy, so New Year's presents a perfect chance to use up what's left. The main guideline is to keep things to just one bite—no one wants to manoeuvre a fork. People just want a comforting taste of comfort food with a decadent twist.

If you have a bit of smoked salmon left, place it on mini pancakes and crown it with lumpfish caviar. Small patties are also an ideal choice: Whether you've got remaining fish or hot smoked salmon, fold it through creamy potatoes, blend with fresh herbs, citrus, and fried leeks, then roll in panko and deep-fry.

You could also get creative with croquetas. Make the bechamel up to days ahead, then use remaining pork, poultry, or foraged fungi for the interior. Whizz stale bread into crumbs to cover them, then fry. Sausage roll fillings are another perfect use for those crumbs, or use them as a jacket for bite-sized chicken. For flavour, just add a bit of citrus zest and aromatic herbs, and they'll taste 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 freeze. While you're at it, set aside some berry relish and honey ham glaze in the fridge. When needed, thaw the meat, then pop it in a preheated oven with the saved glaze for a brief period. Cool and cut into thin pieces, then arrange on top of some sourdough and start building sandwiches with lots of cranberry sauce. Slice into small squares for a surefire hit.

Remaining poultry, meanwhile, could be turned into a zingy salad. You often have a bit of dark meat left over, and it's perfect for something full of flavour. Shred the meat, then fry it slowly in a pan, and toss with leftover cranberry sauce loosened with lime juice, a spoonful of soy sauce and a little spicy oil. Garnish with chopped herbs and some green onions, and serve in small lettuce cups.

Revamping Remaining Veg

Veg, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Combine all your remaining vegetables with herbs, then season and add a binding agent. Cut out portions to roughly the size of blinis, 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 a late breakfast the next day.