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

Finger food doesn't have to be elaborate, so New Year's offers a great opportunity to clear the decks. The key rule is to keep things to just one bite—no one wants to manoeuvre a fork. Guests just want a comforting taste of hearty fare with a luxurious touch.

Should you possess a bit of cured fish left, place it on blinis and crown it with lumpfish caviar. Small patties are also just the ticket: If you have leftover smoked haddock or hot smoked salmon, mix it through creamy potatoes, blend with dill, citrus, and fried leeks, then coat in Japanese breadcrumbs and deep-fry.

You could also have a ball with Spanish croquettes. Make the bechamel up to days ahead, then use leftover ham, chicken, or mushrooms for the interior. Whizz stale bread into breadcrumbs to cover them, then cook until crisp. Savoury pastry fillings are another natural home for those breadcrumbs, or use them as a coating for chicken pieces. Seasoning-wise, all you need a bit of lemon zest and thyme, and they'll taste so much more. Incidentally, croissants make excellent coatings, too.

One beloved treat at this time of year is a post-holiday sandwich, and that can continue 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, thaw the meat, then pop it in a preheated oven with the reserved glaze for a brief period. Cool and slice thinly, then lay on top of some sourdough and assemble sandwiches with lots of cranberry sauce. Slice into small squares for a winner.

Remaining poultry, meanwhile, could be turned into a spicy, crisp salad. You often have a bit of dark meat left over, and it's ideal for something full of flavour. Pull the meat, then fry it slowly in a pan, and toss with remaining sauce loosened with lime juice, a spoonful of soy and a little spicy oil. Garnish with chopped herbs and some sliced spring onion, and serve in little gem leaves.

Transforming Remaining Veg

Vegetables, meanwhile, can be dressed up and fit for a party with a big batch of fried potato cake. Mix all your remaining vegetables with fresh herbs, then season and add a binding agent. Stamp out portions to roughly the size of blinis, then store in the icebox. Refresh in a preheated oven for a few minutes and top with whatever you like—perhaps roast beef and sharp horseradish. A good tip, though: save a stash for brunch the next day.