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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 great chance 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 comforting taste of hearty fare with a luxurious touch.

Should you possess a bit of cured fish left, layer it on blinis and crown it with lumpfish caviar. Small patties are also just the ticket: If you have leftover smoked haddock or hot smoked salmon, fold it through creamy potatoes, combine with dill, lemon, and caramelized onions, then coat in Japanese breadcrumbs and deep-fry.

You could also get creative with Spanish croquettes. Prepare the white sauce a few days ahead, then use remaining pork, chicken, or foraged fungi for the interior. Blitz stale bread into crumbs to coat them, then cook until crisp. Savoury pastry mixtures are another natural home for those breadcrumbs, or use them as a coating for chicken pieces. Seasoning-wise, all you need a bit of lemon zest and thyme, and they'll taste so much more. As an aside, 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 ham and turkey 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 refrigerator. When needed, thaw the meat, then place it in a preheated oven with the saved glaze for a short time. Cool and cut into thin pieces, then lay on top of some artisan bread and start building sandwiches with lots of tangy sauce. Slice into bite-sized pieces for a surefire hit.

Remaining poultry, meanwhile, could be turned into a zingy salad. You often have a bit of dark meat left over, and it's ideal for something punchy. Pull the meat, then fry it slowly in a pan, and mix with leftover cranberry sauce loosened with citrus juice, a spoonful 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 ready to party with a big batch of bubble and squeak. Mix all your leftover veg with fresh herbs, then add salt and pepper and incorporate flour. Cut out portions to about the size of blinis, then store in the freezer. Reheat in a preheated oven for a short time and top with your choice of topping—perhaps sliced beef and grated horseradish. A word to the wise, though: save a stash for a late breakfast the next day.