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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 feel special?

Finger food doesn't have to be elaborate, so New Year's offers a perfect chance 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. People are looking for a comforting taste of hearty fare with a luxurious touch.

Should you possess a bit of smoked salmon left, layer it on blinis and top it with affordable roe. Mini fishcakes are also an ideal choice: If you have remaining fish or hot smoked salmon, mix it through mashed potato, combine with fresh herbs, lemon, and caramelized onions, then roll in Japanese breadcrumbs and deep-fry.

You could also have a ball with croquetas. Prepare the white sauce a few days ahead, then use leftover ham, chicken, or mushrooms for the interior. Whizz stale bread into breadcrumbs to coat them, then fry. Savoury pastry mixtures are another natural home for those crumbs, or use them as a coating for chicken pieces. Seasoning-wise, just add a bit of citrus zest and thyme, and they'll sing so much more. Incidentally, buttery pastries 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 holiday meats in an sealed tub and store in the freezer. While you're at it, set aside some cranberry sauce and sweet glaze in the refrigerator. When needed, thaw the meat, then pop it in a hot oven with the reserved glaze for a brief period. Let it cool and slice thinly, then lay on top of some artisan bread and start building sandwiches with lots of cranberry sauce. Cut into small squares for a surefire hit.

Remaining poultry, meanwhile, could be turned into a spicy, crisp salad. There’s always a bit of turkey leg left over, and it's ideal for something punchy. Pull the meat, then crisp it slowly in a pan, and toss with remaining sauce thinned with lime juice, a dash of soy and a little chilli oil. Garnish with chopped 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 leftover veg with fresh herbs, then season and incorporate flour. Stamp out portions to roughly the size of small rounds, then store in the freezer. Reheat in a hot oven for a few minutes and finish with your choice of topping—perhaps roast beef and sharp horseradish. A word to the wise, though: set some aside for brunch the next day.