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

Finger food needn't be fancy, so New Year's presents a great opportunity to use up what's left. The key rule is to stick to items to just one bite—no one wants to handle a fork. Guests just want a comforting taste of comfort food with a decadent twist.

Should you possess a bit of cured fish left, layer it on blinis and top it with affordable roe. Small patties are also just the ticket: If you have remaining fish or flaked salmon, fold it through mashed potato, blend with dill, lemon, and caramelized onions, then coat in panko and fry until golden.

You could also have a ball with croquetas. Prepare the white sauce a few days ahead, then use leftover ham, chicken, or mushrooms for the interior. Blitz old bread into crumbs to cover them, then fry. Savoury pastry mixtures 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 sing so much more. As an aside, buttery pastries make excellent 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 airtight container and store in the freezer. While you're at it, reserve some cranberry sauce and honey ham glaze in the refrigerator. When needed, thaw the meat, then place it in a hot oven with the saved glaze for a short time. Let it cool and cut into thin pieces, then lay on top of some artisan bread and assemble sandwiches with lots of cranberry sauce. Slice into small squares for a winner.

Remaining poultry, meanwhile, could be turned into a spicy, crisp salad. You often have a bit of dark meat left over, and it's ideal for something punchy. Shred the meat, then fry it slowly in a pan, and mix with remaining sauce thinned with citrus juice, a dash of soy sauce and a little spicy oil. Garnish with fresh herbs and some sliced spring onion, and serve in little gem leaves.

Revamping 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 fresh herbs, then season and incorporate a binding agent. Stamp out portions to roughly the size of blinis, then keep in the icebox. Refresh in a hot oven for a few minutes and top with your choice of topping—perhaps roast beef and sharp horseradish. A word to the wise, though: save a stash for brunch the next day.