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

Finger food needn't be fancy, so New Year's presents 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 handle a fork. Guests just want a comforting taste of comfort food with a decadent twist.

Should you possess a bit of smoked salmon left, layer it on mini pancakes and crown it with lumpfish caviar. Mini fishcakes are also just the ticket: If you have remaining fish or flaked salmon, fold it through creamy potatoes, combine with fresh herbs, lemon, and fried leeks, then coat in Japanese breadcrumbs and deep-fry.

You could also get creative with Spanish croquettes. Prepare the white sauce a few days ahead, then use leftover ham, chicken, or mushrooms for the filling. Whizz stale bread into crumbs to cover them, then fry. Savoury pastry mixtures are another natural home for those crumbs, or use them as a jacket for bite-sized chicken. Seasoning-wise, all you need a bit of citrus zest and aromatic herbs, and they'll taste so much more. As an aside, croissants make excellent coatings, too.

One favourite thing at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Place some ham and turkey in an sealed tub and store in the freezer. While you're at it, set aside some berry relish and sweet glaze in the fridge. When needed, thaw the meat, then pop it in a hot oven with the saved glaze for a brief period. Let it cool and cut into thin pieces, then arrange on top of some artisan bread and assemble mini sandwiches with lots of cranberry sauce. Slice into small squares for a surefire hit.

Remaining poultry, meanwhile, could be turned into a zingy salad. You often have a bit of turkey leg left over, and it's perfect for something punchy. Pull the meat, then fry it slowly in a pan, and toss with remaining sauce loosened with citrus juice, a spoonful of soy sauce and a little chilli oil. Finish with fresh herbs and some green onions, and serve in small lettuce cups.

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 herbs, then season and incorporate a binding agent. Cut out portions to about the size of small rounds, then store in the icebox. Refresh in a hot oven for a few minutes and finish with your choice of topping—perhaps roast beef and grated horseradish. A good tip, though: save a stash for brunch the next day.