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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 fancy, so New Year's presents a great chance 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 just want a comforting taste of comfort food with a decadent twist.

Should you possess a bit of smoked salmon left, place it on mini pancakes and crown it with lumpfish caviar. Mini fishcakes are also just the ticket: If you have remaining fish or flaked salmon, fold it through creamy potatoes, combine with dill, lemon, and fried leeks, then coat in Japanese breadcrumbs and deep-fry.

You could also have a ball with Spanish croquettes. Prepare the white sauce up to days ahead, then use leftover ham, poultry, or foraged fungi for the interior. Blitz old bread into crumbs to cover them, then fry. Sausage roll mixtures are another perfect use for those breadcrumbs, or use them as a jacket for bite-sized chicken. For flavour, just add a bit of lemon zest and aromatic herbs, and they'll sing so much more. Incidentally, buttery pastries make excellent crumbs, too.

One favourite thing at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Get some ham and turkey in an sealed tub and store in the freezer. While you're at it, set aside some berry relish and sweet glaze in the refrigerator. When needed, thaw the meat, then pop it in a preheated oven with the reserved glaze for a brief period. Cool and slice thinly, then lay on top of some sourdough and start building mini sandwiches with lots of cranberry sauce. Slice into small squares for a surefire hit.

Leftover turkey, meanwhile, could be transformed into a zingy 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 toss with remaining sauce loosened with citrus juice, a dash of soy and a little spicy oil. Garnish with fresh herbs and some green onions, and present in small lettuce cups.

Revamping Remaining Veg

Vegetables, meanwhile, can be dressed up and ready to party with a big batch of fried potato cake. Mix all your leftover veg with herbs, then add salt and pepper and add flour. Cut out portions to about the size of small rounds, then keep in the freezer. Reheat in a preheated oven for a short time and top with your choice of topping—perhaps sliced beef and sharp horseradish. A word to the wise, though: save a stash for brunch the next day.