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

Finger food doesn't have to be fancy, so New Year's presents a great chance to use up what's left. The main guideline is to keep things to just one bite—no one wants to manoeuvre a fork. Guests are looking for a big hug of hearty fare with a decadent twist.

If you have a bit of cured fish left, layer it on blinis and top it with lumpfish caviar. Mini fishcakes are also just the ticket: If you have leftover smoked haddock or hot smoked salmon, mix it through creamy potatoes, combine with fresh herbs, citrus, and caramelized onions, then roll in panko and fry until golden.

You could also have a ball with Spanish croquettes. Make the bechamel a few days ahead, then use remaining pork, chicken, or mushrooms for the interior. Blitz stale bread into breadcrumbs to coat them, then cook until crisp. Savoury pastry mixtures are another natural home for those breadcrumbs, or use them as a coating for bite-sized chicken. Seasoning-wise, just add a bit of citrus zest and aromatic herbs, and they'll sing 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 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 refrigerator. When needed, thaw the meat, then place it in a hot oven with the saved glaze for a short time. Let it cool and slice thinly, then arrange on top of some sourdough and assemble sandwiches with lots of tangy sauce. Slice into bite-sized pieces for a winner.

Leftover turkey, 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 mix with leftover cranberry sauce loosened with lime juice, a spoonful of soy sauce and a little chilli oil. Garnish with chopped herbs and some green onions, and serve in little gem leaves.

Revamping Remaining Veg

Veg, meanwhile, can be scrubbed up and ready to 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 about the size of small rounds, then keep in the icebox. Reheat in a hot oven for a few minutes and top with your choice of topping—perhaps roast beef and sharp horseradish. A word to the wise, though: save a stash for a late breakfast the next day.