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

Finger food needn't be elaborate, so New Year's offers a great opportunity to use up what's left. The key rule is to keep things to just one bite—no one wants to handle a fork. People just want a big hug of comfort food with a decadent twist.

If you have a bit of smoked salmon left, layer it on mini pancakes and crown it with lumpfish caviar. Small patties are also just the ticket: Whether you've got remaining fish or flaked salmon, mix it through creamy potatoes, blend 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 leftover ham, chicken, or foraged fungi for the filling. Whizz old bread into crumbs to coat them, then cook until crisp. Savoury pastry mixtures are another perfect use for those crumbs, or use them as a jacket for bite-sized chicken. Seasoning-wise, all you need a bit of lemon zest and thyme, and they'll taste so much more. Incidentally, 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. Get some holiday meats in an airtight container and store in the freezer. While you're at it, reserve some cranberry sauce and honey ham glaze in the refrigerator. When needed, thaw the meat, then pop it in a hot oven with the saved glaze for a brief period. Let it cool and slice thinly, then lay on top of some sourdough and assemble sandwiches with lots of tangy sauce. Slice into bite-sized pieces for a surefire hit.

Remaining poultry, meanwhile, could be turned into a spicy, crisp 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 toss with remaining sauce loosened with citrus juice, a dash of soy and a little spicy oil. Finish with chopped herbs and some green onions, and serve in little gem leaves.

Transforming Leftover Vegetables

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Mix all your remaining vegetables with fresh herbs, then add salt and pepper and add a binding agent. Stamp out portions to about the size of blinis, then store in the freezer. Refresh in a hot oven for a few minutes and finish with whatever you like—perhaps sliced beef and sharp horseradish. A word to the wise, though: set some aside for a late breakfast the next day.