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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 feel special?

Finger food needn't be elaborate, so New Year's presents a perfect chance to use up what's left. The key rule is to keep things to just one bite—guests don't want to handle a fork. People are looking for a big hug of hearty fare with a luxurious touch.

Should you possess a bit of cured fish left, place it on blinis and crown it with lumpfish caviar. Small patties are also just the ticket: Whether you've got leftover smoked haddock or flaked salmon, fold it through creamy potatoes, blend with fresh herbs, citrus, and fried leeks, then coat in panko and deep-fry.

You could also get creative with Spanish croquettes. Make the bechamel a few days ahead, then use remaining pork, chicken, or foraged fungi for the filling. Blitz old bread into breadcrumbs to coat them, then fry. Savoury pastry mixtures are another natural home for those breadcrumbs, or use them as a jacket for chicken pieces. Seasoning-wise, just add a bit of lemon zest and aromatic herbs, and they'll sing so much more. Incidentally, croissants make excellent crumbs, 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 airtight container and freeze. While you're at it, set aside some cranberry sauce and honey ham glaze in the fridge. When needed, defrost the meat, then place it in a preheated oven with the saved glaze for a brief period. Let it cool and cut into thin pieces, then arrange on top of some sourdough and assemble mini sandwiches with lots of cranberry sauce. Slice into bite-sized pieces for a winner.

Leftover turkey, meanwhile, could be transformed into a spicy, crisp salad. You often have 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. Garnish with chopped herbs and some sliced spring onion, and present in little gem leaves.

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 fresh herbs, then season and add flour. Stamp out portions to about the size of small rounds, then keep in the icebox. Refresh in a hot oven for a short time and finish with your choice of topping—perhaps roast beef and grated horseradish. A word to the wise, though: save a stash for a late breakfast the next day.