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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 offers a perfect opportunity to use up what's left. The main guideline is to keep things to just one bite—guests don't want to handle a fork. Guests just want a comforting taste of hearty fare with a decadent twist.

Should you possess a bit of cured fish left, place it on blinis and top it with affordable roe. Mini fishcakes are also an ideal choice: Whether you've got remaining fish or hot smoked salmon, fold it through creamy potatoes, blend with fresh herbs, lemon, and fried leeks, then coat in Japanese breadcrumbs and deep-fry.

You could also get creative with croquetas. Prepare the white sauce a few days ahead, then use leftover ham, chicken, or foraged fungi for the filling. Whizz old bread into breadcrumbs to cover them, then fry. Savoury pastry 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 lemon zest and thyme, and they'll sing so much more. Incidentally, buttery pastries make superb crumbs, too.

One beloved treat 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, set aside some cranberry sauce and honey ham glaze in the fridge. When needed, defrost the meat, then place it in a preheated oven with the saved glaze for a brief period. Let it cool and cut into thin pieces, then lay on top of some artisan bread and assemble mini sandwiches with lots of cranberry sauce. Slice into small squares for a winner.

Leftover turkey, meanwhile, could be turned into a spicy, crisp 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 and a little spicy oil. Garnish with chopped herbs and some green onions, and present in little gem leaves.

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 fresh herbs, then add salt and pepper and add a binding agent. Cut out portions to about the size of blinis, then store in the icebox. Refresh in a preheated oven for a short time and finish with your choice of topping—perhaps roast beef and grated horseradish. A word to the wise, though: save a stash for brunch the next day.