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

Finger food doesn't have to be elaborate, 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—no one wants to manoeuvre a fork. Guests are looking for a comforting taste of comfort food with a luxurious touch.

If you have a bit of smoked salmon left, place it on mini pancakes and crown it with affordable roe. Mini fishcakes are also an ideal choice: Whether you've got remaining fish or flaked salmon, mix it through mashed potato, combine with dill, lemon, and fried leeks, then coat in Japanese breadcrumbs and fry until golden.

You could also get creative with croquetas. Make the bechamel up to days ahead, then use leftover ham, poultry, or mushrooms for the filling. Blitz stale bread into breadcrumbs to coat them, then fry. Savoury pastry fillings are another natural home for those crumbs, or use them as a coating for bite-sized chicken. Seasoning-wise, just add a bit of lemon zest and aromatic herbs, and they'll sing so much more. As an aside, croissants make superb crumbs, too.

One favourite thing at this time of year is a leftovers sandwich, and that doesn't have to stop after Boxing Day. Get some holiday meats in an airtight container and store in the freezer. While you're at it, reserve some berry relish and honey ham glaze in the refrigerator. When needed, thaw the meat, then pop it in a hot oven with the reserved glaze for a short time. Cool and cut into thin pieces, then arrange on top of some sourdough and assemble mini sandwiches with lots of tangy sauce. Slice into bite-sized pieces for a winner.

Remaining poultry, meanwhile, could be transformed into a spicy, crisp salad. There’s always 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 remaining sauce thinned with citrus juice, a spoonful of soy sauce and a little chilli oil. Finish with chopped herbs and some green onions, and present in small lettuce cups.

Transforming Leftover Vegetables

Vegetables, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Combine all your leftover veg with fresh herbs, then add salt and pepper and add a binding agent. Stamp out portions to about the size of blinis, then store in the freezer. Refresh in a hot oven for a short time and top with whatever you like—perhaps roast beef and sharp horseradish. A word to the wise, though: set some aside for brunch the next day.