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What types of canapes can I prepare for New Year’s Eve using my Christmas remaining food that will still seem festive?

Finger food needn't be elaborate, so New Year's offers a great opportunity to use up what's left. The key rule 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 decadent twist.

If you have a bit of smoked salmon left, place it on blinis and crown it with lumpfish caviar. Mini fishcakes are also just the ticket: Whether you've got remaining fish or flaked salmon, mix it through mashed potato, combine with dill, citrus, and fried leeks, then roll in Japanese breadcrumbs and fry until golden.

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 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. Seasoning-wise, all you need a bit of citrus zest and aromatic herbs, and they'll sing so much more. Incidentally, croissants make superb crumbs, too.

One favourite thing at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Place some ham and turkey in an airtight container and freeze. 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. 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 small squares for a winner.

Leftover turkey, meanwhile, could be transformed 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 thinned with citrus juice, a spoonful of soy and a little spicy oil. Garnish with chopped herbs and some green onions, 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 herbs, then season and incorporate a binding agent. Stamp out portions to roughly the size of small rounds, then keep in the freezer. 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: set some aside for a late breakfast the next day.