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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 doesn't have to be elaborate, so New Year's offers a great chance 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 are looking for a comforting taste of comfort food with a decadent twist.

If you have a bit of smoked salmon left, place it on mini pancakes and top it with affordable roe. Small patties are also an ideal choice: If you have leftover smoked haddock or hot smoked salmon, mix it through creamy potatoes, blend with dill, lemon, and caramelized onions, then roll in Japanese breadcrumbs and deep-fry.

You could also have a ball with croquetas. Make the bechamel up to days ahead, then use remaining pork, chicken, or foraged fungi for the filling. Blitz old bread into crumbs to cover them, then fry. Sausage roll fillings are another natural home for those breadcrumbs, or use them as a jacket for chicken pieces. For flavour, just add a bit of lemon zest and aromatic herbs, and they'll taste so much more. Incidentally, croissants make excellent crumbs, too.

One favourite thing at this time of year is a leftovers sandwich, and that doesn't have to stop after Boxing Day. Place some ham and turkey 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 pop 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 artisan bread and start building mini sandwiches with lots of cranberry sauce. Cut into small squares for a winner.

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. Shred the meat, then fry it slowly in a pan, and mix with remaining sauce thinned with lime juice, a dash of soy sauce 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 dressed up and ready to party with a big batch of bubble and squeak. Mix all your remaining vegetables with fresh herbs, then season and add flour. Stamp out portions to roughly the size of blinis, then store in the freezer. Refresh in a hot oven for a few minutes and finish with whatever you like—perhaps sliced beef and grated horseradish. A word to the wise, though: set some aside for brunch the next day.