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

Finger food doesn't have to be fancy, so New Year's offers a perfect opportunity to use up what's left. The key rule is to keep things to just one bite—no one wants to handle a fork. Guests just want a big hug of hearty fare with a luxurious touch.

If you have a bit of smoked salmon left, place it on blinis and crown it with affordable roe. Small patties are also an ideal choice: Whether you've got remaining fish or flaked salmon, fold it through mashed potato, combine with fresh herbs, lemon, and caramelized onions, then roll in Japanese breadcrumbs and fry until golden.

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 interior. Blitz old bread into breadcrumbs to cover them, then fry. Sausage roll mixtures are another perfect use for those crumbs, or use them as a coating for chicken pieces. Seasoning-wise, just add a bit of lemon zest and thyme, and they'll taste so much more. As an aside, croissants make excellent coatings, too.

One favourite thing at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Place some ham and turkey in an sealed tub and store in the freezer. While you're at it, set aside some cranberry sauce 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. Let it cool and cut into thin pieces, then lay on top of some artisan bread and start building sandwiches with lots of tangy 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 dark meat left over, and it's ideal for something full of flavour. Shred the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce loosened with citrus juice, a spoonful of soy and a little chilli oil. Garnish with fresh herbs and some sliced spring onion, 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 remaining vegetables with herbs, then add salt and pepper and incorporate flour. Cut out portions to roughly the size of small rounds, then keep in the freezer. Reheat in a preheated oven for a few minutes and finish with your choice of topping—perhaps sliced beef and sharp horseradish. A good tip, though: save a stash for brunch the next day.