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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 needn't be elaborate, so New Year's offers a perfect opportunity to use up what's left. The main guideline is to keep things to just one bite—no one wants to handle a fork. Guests just want a big hug of hearty fare with a luxurious touch.

Should you possess a bit of smoked salmon left, layer it on mini pancakes and top it with lumpfish caviar. Mini fishcakes are also an ideal choice: Whether you've got leftover smoked haddock or flaked salmon, mix 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. Prepare the white sauce a few days ahead, then use leftover ham, chicken, or foraged fungi for the interior. Whizz old bread into crumbs to cover them, then fry. Savoury pastry mixtures are another perfect use for those breadcrumbs, or use them as a coating for chicken pieces. For flavour, all you need a bit of citrus zest and aromatic herbs, and they'll sing so much more. As an aside, buttery pastries make excellent 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. Place some ham and turkey in an sealed tub and freeze. While you're at it, set aside some cranberry sauce and honey ham glaze in the refrigerator. When needed, thaw the meat, then place it in a hot oven with the saved glaze for a short time. Let it cool and cut into thin pieces, then arrange on top of some sourdough and assemble sandwiches with lots of tangy sauce. Cut into small squares for a winner.

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 full of flavour. Pull the meat, then crisp it slowly in a pan, and toss with leftover cranberry sauce thinned with lime juice, a spoonful of soy and a little spicy oil. Finish with chopped herbs and some sliced spring onion, and serve 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. Combine all your remaining vegetables with herbs, then season and incorporate a binding agent. Stamp out portions to about the size of small rounds, then store in the freezer. Reheat in a hot oven for a few minutes and finish with whatever you like—perhaps roast beef and grated horseradish. A good tip, though: save a stash for brunch the next day.