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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 doesn't have to be fancy, so New Year's presents a great chance to clear the decks. The key rule is to stick to items to just one bite—no one wants to handle a fork. Guests just want a comforting taste of comfort food with a luxurious touch.

If you have a bit of smoked salmon left, place it on mini pancakes and crown it with affordable roe. Small patties are also just the ticket: If you have remaining fish or flaked salmon, mix it through mashed potato, combine with fresh herbs, citrus, and caramelized onions, then roll in Japanese breadcrumbs and deep-fry.

You could also have a ball with Spanish croquettes. Make the bechamel up to days ahead, then use leftover ham, chicken, or foraged fungi for the interior. Blitz stale bread into breadcrumbs to cover them, then cook until crisp. Sausage roll mixtures are another natural home for those breadcrumbs, or use them as a jacket for chicken pieces. Seasoning-wise, all you need 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 post-holiday sandwich, and that doesn't have to stop after Boxing Day. Place some holiday meats in an sealed tub and store in the freezer. While you're at it, reserve some cranberry sauce and sweet glaze in the fridge. When needed, defrost the meat, then pop it in a preheated oven with the reserved glaze for a short time. Let it cool and cut into thin pieces, then lay on top of some sourdough and assemble mini sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a surefire hit.

Remaining poultry, meanwhile, could be turned into a zingy salad. There’s always a bit of dark meat left over, and it's perfect for something full of flavour. Shred the meat, then crisp it slowly in a pan, and toss with remaining sauce loosened with lime juice, a dash of soy and a little chilli oil. Finish with chopped herbs and some green onions, and serve in little gem leaves.

Revamping Leftover Vegetables

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of fried potato cake. Combine all your leftover veg with herbs, then season and incorporate a binding agent. Stamp out portions to roughly the size of blinis, then store in the freezer. Reheat in a preheated oven for a few minutes and finish with your choice of topping—perhaps roast beef and sharp horseradish. A good tip, though: save a stash for a late breakfast the next day.