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What types 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 presents a great opportunity to use up what's left. The key rule is to stick to items to just one bite—no one wants to handle a fork. People are looking for a big hug of hearty fare with a decadent twist.

Should you possess a bit of cured fish left, layer it on blinis and top it with lumpfish caviar. Small patties are also an ideal choice: Whether you've got leftover smoked haddock or flaked salmon, fold it through mashed potato, blend with dill, lemon, and caramelized onions, then coat in Japanese breadcrumbs and fry until golden.

You could also have a ball with Spanish croquettes. Prepare the white sauce up to days ahead, then use leftover ham, poultry, or foraged fungi for the filling. Blitz stale bread into breadcrumbs to coat them, then fry. Sausage roll fillings are another natural home for those crumbs, or use them as a coating for chicken pieces. For flavour, all you need a bit of lemon zest and thyme, and they'll sing so much more. Incidentally, croissants make excellent coatings, too.

One favourite thing at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Get some holiday meats 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, defrost the meat, then place it in a preheated oven with the saved glaze for a short time. Let it cool and cut into thin pieces, then arrange on top of some artisan bread and start building mini sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a surefire hit.

Remaining poultry, meanwhile, could be transformed into a zingy salad. There’s always a bit of turkey leg left over, and it's ideal for something punchy. Shred the meat, then crisp it slowly in a pan, and toss with leftover cranberry sauce thinned with lime juice, a spoonful of soy sauce and a little chilli oil. Finish with fresh herbs and some green onions, and present in little gem leaves.

Revamping Remaining Veg

Veg, meanwhile, can be dressed up and fit for a party with a big batch of bubble and squeak. Combine all your remaining vegetables with herbs, then add salt and pepper and incorporate flour. Stamp out portions to about the size of blinis, then keep in the freezer. Refresh in a hot oven for a few minutes and top with whatever you like—perhaps roast beef and grated horseradish. A word to the wise, though: save a stash for brunch the next day.