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

Finger food needn't be fancy, so New Year's offers a perfect chance to clear the decks. The main guideline is to stick to items to just one bite—no one wants to handle a fork. Guests are looking for a big hug of comfort food with a decadent twist.

If you have a bit of cured fish left, layer it on blinis and top it with affordable roe. Small patties are also an ideal choice: Whether you've got remaining fish or flaked salmon, fold it through mashed potato, combine with dill, citrus, and fried leeks, then coat in Japanese breadcrumbs and fry until golden.

You could also have a ball with Spanish croquettes. Make the bechamel up to days ahead, then use remaining pork, chicken, or foraged fungi for the filling. Blitz stale bread into crumbs to cover them, then cook until crisp. Savoury pastry fillings are another perfect use for those breadcrumbs, or use them as a jacket for chicken pieces. For flavour, just add a bit of lemon zest and aromatic herbs, and they'll taste so much more. Incidentally, buttery pastries make excellent crumbs, too.

One beloved treat at this time of year is a leftovers sandwich, and that doesn't have to stop after Boxing Day. Place some holiday meats in an airtight container and freeze. While you're at it, reserve some cranberry sauce and sweet glaze in the refrigerator. When needed, thaw the meat, then place it in a hot oven with the saved glaze for a short time. Cool and cut into thin pieces, then lay on top of some sourdough and assemble sandwiches with lots of cranberry sauce. Slice into bite-sized pieces for a surefire hit.

Leftover turkey, 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 mix with remaining sauce loosened with lime juice, a dash of soy sauce and a little spicy oil. Finish with fresh herbs and some green onions, and present in small lettuce cups.

Revamping Remaining Veg

Veg, meanwhile, can be dressed up and ready to party with a big batch of fried potato cake. Mix all your remaining vegetables with herbs, then season and incorporate a binding agent. Stamp out portions to roughly the size of small rounds, then store in the freezer. Refresh in a hot oven for a few minutes and finish with whatever you like—perhaps sliced beef and grated horseradish. A word to the wise, though: save a stash for brunch the next day.