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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 impress guests?

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 keep things to just one bite—guests don't want to manoeuvre a fork. Guests just want a big hug of comfort food with a decadent twist.

If you have a bit of cured fish left, place it on mini pancakes and top it with affordable roe. Small patties are also an ideal choice: Whether you've got remaining fish or hot smoked salmon, fold it through creamy potatoes, combine with dill, lemon, and fried leeks, then roll in panko and deep-fry.

You could also have a ball with croquetas. Prepare the white sauce a few days ahead, then use leftover ham, poultry, or mushrooms for the interior. Whizz stale bread into breadcrumbs to cover them, then cook until crisp. Savoury pastry mixtures are another natural home for those breadcrumbs, or use them as a jacket for chicken pieces. 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 beloved treat at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Place some holiday meats in an sealed tub and freeze. While you're at it, reserve some berry relish and sweet glaze in the refrigerator. When needed, defrost the meat, then place it in a hot oven with the reserved glaze for a short time. Cool and cut into thin pieces, then lay on top of some artisan bread and assemble mini sandwiches with lots of tangy sauce. Cut into small squares for a surefire hit.

Leftover turkey, meanwhile, could be turned into a zingy salad. You often have a bit of turkey leg left over, and it's ideal for something full of flavour. Shred the meat, then crisp it slowly in a pan, and mix with remaining sauce thinned with citrus 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 dressed up and ready to party with a big batch of bubble and squeak. Combine all your leftover veg with herbs, then add salt and pepper and add a binding agent. Stamp out portions to about the size of small rounds, then keep in the icebox. Refresh in a preheated oven for a short time and top with whatever you like—perhaps roast beef and grated horseradish. A word to the wise, though: save a stash for a late breakfast the next day.