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What types of canapes can I whip up for New Year’s Eve using my Christmas leftovers that will still impress guests?

Finger food needn't be elaborate, so New Year's offers a perfect opportunity to use up what's left. The key rule is to stick to items to just one bite—guests don't want to handle a fork. Guests are looking for a big hug of comfort food with a decadent twist.

If you have a bit of smoked salmon left, layer it on blinis and top it with affordable roe. Small patties are also an ideal choice: Whether you've got leftover smoked haddock or hot smoked salmon, mix it through creamy potatoes, blend with fresh herbs, lemon, and caramelized onions, then roll in panko and fry until golden.

You could also have a ball 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 crumbs to coat them, then cook until crisp. Savoury pastry fillings are another perfect use for those breadcrumbs, or use them as a coating for bite-sized chicken. Seasoning-wise, just add a bit of citrus zest and thyme, and they'll sing so much more. As an aside, buttery pastries make superb coatings, too.

One beloved treat at this time of year is a post-holiday 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, thaw the meat, then place it in a preheated oven with the saved glaze for a short time. Cool and cut into thin pieces, then arrange on top of some sourdough and start building mini sandwiches with lots of cranberry sauce. Slice into bite-sized pieces for a surefire hit.

Remaining poultry, meanwhile, could be transformed into a zingy salad. There’s always a bit of dark meat left over, and it's ideal for something full of flavour. Shred the meat, then fry it slowly in a pan, and toss with remaining sauce thinned with lime juice, a spoonful of soy and a little chilli oil. Finish with chopped herbs and some green onions, and serve in little gem leaves.

Revamping Leftover Vegetables

Vegetables, meanwhile, can be dressed up and fit for a party with a big batch of bubble and squeak. Combine all your remaining vegetables with fresh herbs, then add salt and pepper and incorporate a binding agent. Cut out portions to roughly the size of small rounds, then store in the icebox. Refresh in a preheated oven for a short time and top with your choice of topping—perhaps roast beef and grated horseradish. A good tip, though: save a stash for brunch the next day.