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What types of canapes can I prepare 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 key rule is to stick to items to just one bite—guests don't want to manoeuvre a fork. People are looking for a comforting taste of comfort food with a decadent twist.

Should you possess a bit of smoked salmon left, place it on blinis and crown it with lumpfish caviar. Mini fishcakes are also an ideal choice: Whether you've got remaining fish or hot smoked salmon, mix it through mashed potato, combine with fresh herbs, citrus, and caramelized onions, then coat in panko and deep-fry.

You could also get creative with croquetas. Make the bechamel a few days ahead, then use leftover ham, poultry, or foraged fungi for the interior. Blitz old bread into breadcrumbs to cover them, then fry. Savoury pastry fillings are another natural home for those breadcrumbs, or use them as a coating for bite-sized chicken. For flavour, just add a bit of lemon zest and thyme, and they'll sing so much more. As an aside, croissants make superb coatings, too.

One favourite thing at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Get some holiday meats in an airtight container and freeze. 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 saved glaze for a brief period. Cool and cut into thin pieces, then lay on top of some artisan bread and start building mini sandwiches with lots of cranberry sauce. Slice into bite-sized pieces for a surefire hit.

Leftover turkey, meanwhile, could be turned into a zingy salad. You often have a bit of turkey leg left over, and it's ideal for something full of flavour. Pull the meat, then fry it slowly in a pan, and toss with leftover cranberry sauce loosened 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 scrubbed up and ready to party with a big batch of bubble and squeak. Combine all your remaining vegetables with fresh herbs, then season and incorporate a binding agent. Cut out portions to roughly the size of small rounds, then keep in the icebox. Reheat in a preheated oven for a short time and finish with your choice of topping—perhaps roast beef and sharp horseradish. A good tip, though: set some aside for brunch the next day.