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What types of canapes can I whip up for New Year’s Eve using my Christmas leftovers that will still seem festive?

Finger food needn't be fancy, so New Year's presents a great 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. People just want a comforting taste of comfort food with a luxurious touch.

Should you possess a bit of cured fish left, layer it on mini pancakes and crown it with affordable roe. Mini fishcakes are also just the ticket: Whether you've got remaining fish or flaked salmon, fold it through creamy potatoes, combine with fresh herbs, lemon, and fried leeks, 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, chicken, or mushrooms for the filling. Whizz old bread into crumbs to cover them, then cook until crisp. Sausage roll mixtures are another natural home for those breadcrumbs, or use them as a jacket for chicken pieces. For flavour, all you need a bit of citrus zest and thyme, and they'll sing so much more. Incidentally, croissants make excellent crumbs, too.

One favourite thing 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 berry relish and sweet glaze in the fridge. When needed, defrost 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 sourdough and start building sandwiches with lots of cranberry sauce. Cut into small squares for a winner.

Remaining poultry, meanwhile, could be transformed into a zingy salad. There’s always a bit of turkey leg left over, and it's ideal for something punchy. Pull the meat, then fry it slowly in a pan, and mix with leftover cranberry sauce loosened with lime juice, a dash of soy and a little spicy oil. Finish with fresh herbs and some green onions, and serve in small lettuce cups.

Transforming Remaining Veg

Veg, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Mix all your leftover veg with herbs, then season and incorporate a binding agent. Stamp out portions to roughly the size of blinis, then keep in the icebox. Reheat in a hot oven for a few minutes and top with whatever you like—perhaps sliced beef and sharp horseradish. A word to the wise, though: set some aside for brunch the next day.