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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 doesn't have to be fancy, so New Year's offers a perfect chance to use up what's left. The key rule is to keep things to just one bite—no one wants to manoeuvre a fork. People are looking for a big hug of comfort food with a decadent twist.

Should you possess a bit of cured fish left, place it on mini pancakes and crown it with lumpfish caviar. Small patties are also an ideal choice: Whether you've got leftover smoked haddock or flaked salmon, mix it through creamy potatoes, blend with fresh herbs, citrus, and caramelized onions, then roll in panko and deep-fry.

You could also get creative with Spanish croquettes. Prepare the white sauce up to days ahead, then use leftover ham, poultry, or foraged fungi for the interior. Whizz old bread into breadcrumbs to coat them, then cook until crisp. Savoury pastry mixtures are another natural home for those breadcrumbs, or use them as a jacket for bite-sized chicken. For flavour, all you need a bit of lemon zest and thyme, and they'll taste so much more. As an aside, croissants make superb crumbs, 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, set aside some cranberry sauce and sweet glaze in the refrigerator. When needed, thaw the meat, then pop it in a preheated oven with the saved glaze for a brief period. Cool and slice thinly, then arrange on top of some sourdough and assemble mini sandwiches with lots of cranberry sauce. Slice into small squares for a surefire hit.

Leftover turkey, meanwhile, could be transformed 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 leftover cranberry sauce thinned with citrus juice, a dash of soy sauce and a little chilli oil. Finish with fresh herbs and some sliced spring onion, and present in small lettuce cups.

Revamping 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 fresh herbs, then season and add a binding agent. Cut out portions to about the size of small rounds, then store in the icebox. Refresh in a hot oven for a few minutes and top with whatever you like—perhaps sliced beef and grated horseradish. A good tip, though: save a stash for brunch the next day.