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What types 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 elaborate, so New Year's offers a perfect opportunity to use up what's left. The main guideline is to keep things to just one bite—guests don't want to manoeuvre a fork. Guests are looking for a comforting taste of hearty fare with a decadent twist.

Should you possess a bit of cured fish left, place it on mini pancakes and crown it with affordable roe. Small patties are also just the ticket: Whether you've got remaining fish or flaked salmon, fold it through mashed potato, blend with fresh herbs, lemon, and fried leeks, then roll in Japanese breadcrumbs and fry until golden.

You could also get creative with croquetas. Make the bechamel up to days ahead, then use remaining pork, chicken, or mushrooms for the interior. Whizz old bread into crumbs to coat them, then fry. Sausage roll mixtures are another natural home for those crumbs, or use them as a jacket for bite-sized chicken. For flavour, just add a bit of citrus zest and thyme, and they'll sing so much more. As an aside, buttery pastries make superb coatings, too.

One beloved treat at this time of year is a post-holiday 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 honey ham glaze in the fridge. When needed, thaw the meat, then place it in a hot oven with the saved glaze for a short time. Cool and cut into thin pieces, then lay on top of some sourdough and start building sandwiches with lots of tangy sauce. Slice into small squares for a surefire hit.

Remaining poultry, meanwhile, could be turned into a spicy, crisp salad. You often have a bit of turkey leg left over, and it's ideal for something full of flavour. Pull the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce thinned with lime juice, a spoonful of soy sauce and a little chilli oil. Finish with chopped herbs and some green onions, and serve in little gem leaves.

Transforming 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 add salt and pepper and incorporate flour. Stamp out portions to roughly the size of small rounds, then keep in the icebox. Reheat in a preheated oven for a few minutes 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.