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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 fancy, so New Year's presents a perfect opportunity to clear the decks. The key rule is to stick to items to just one bite—guests don't want to handle a fork. People just want a comforting taste of comfort food with a decadent twist.

If you have a bit of smoked salmon left, place it on mini pancakes and top it with lumpfish caviar. Small patties are also just the ticket: Whether you've got remaining fish or hot smoked salmon, fold it through creamy potatoes, combine with fresh herbs, citrus, and fried leeks, then coat in panko and deep-fry.

You could also have a ball with croquetas. Make the bechamel up to days ahead, then use leftover ham, poultry, or mushrooms for the filling. Whizz old bread into breadcrumbs to coat them, then cook until crisp. Savoury pastry fillings are another perfect use for those crumbs, or use them as a jacket for chicken pieces. Seasoning-wise, just add a bit of citrus zest and aromatic herbs, and they'll sing so much more. Incidentally, croissants make superb coatings, too.

One favourite thing 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 store in the freezer. While you're at it, set aside some cranberry sauce and honey ham glaze in the fridge. When needed, defrost the meat, then pop it in a hot oven with the saved glaze for a short time. Cool and slice thinly, then lay on top of some sourdough and assemble mini sandwiches with lots of cranberry sauce. Slice into bite-sized pieces 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 punchy. Shred the meat, then fry it slowly in a pan, and mix with leftover cranberry sauce thinned with citrus juice, a spoonful of soy sauce and a little spicy 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 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 flour. Stamp out portions to about the size of blinis, then keep in the icebox. Reheat in a preheated oven for a short time and top with your choice of topping—perhaps roast beef and sharp horseradish. A good tip, though: set some aside for a late breakfast the next day.