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What kinds 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 offers a perfect chance to use up what's left. The key rule is to keep things to just one bite—no one wants to manoeuvre a fork. Guests just want a comforting taste of hearty fare with a decadent twist.

If you have a bit of smoked salmon left, place it on blinis and crown it with affordable roe. Mini fishcakes are also an ideal choice: Whether you've got leftover smoked haddock or flaked salmon, fold it through mashed potato, blend with dill, citrus, and caramelized onions, then roll in Japanese breadcrumbs and fry until golden.

You could also have a ball with croquetas. Prepare the white sauce a few days ahead, then use leftover ham, chicken, or foraged fungi for the filling. Whizz old bread into breadcrumbs to cover them, then fry. Savoury pastry fillings are another perfect use for those breadcrumbs, or use them as a coating for chicken pieces. Seasoning-wise, just add a bit of citrus zest and thyme, and they'll taste so much more. Incidentally, buttery pastries make superb crumbs, too.

One beloved treat at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Place some holiday meats in an airtight container and store in the freezer. While you're at it, set aside some berry relish and honey ham glaze in the refrigerator. When needed, defrost the meat, then place it in a hot oven with the saved glaze for a brief period. Let it cool and cut into thin pieces, then lay on top of some sourdough and start building mini sandwiches with lots of cranberry sauce. Slice into small squares for a surefire hit.

Leftover turkey, meanwhile, could be transformed into a spicy, crisp salad. You often have a bit of dark meat left over, and it's ideal for something punchy. Shred the meat, then fry it slowly in a pan, and mix with remaining sauce thinned with lime juice, a spoonful of soy sauce and a little spicy oil. Garnish with chopped herbs and some sliced spring onion, and present in little gem leaves.

Revamping Leftover Vegetables

Vegetables, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Combine all your leftover veg with herbs, then add salt and pepper and incorporate a binding agent. Stamp out portions to roughly the size of blinis, then store in the icebox. Reheat in a preheated oven for a short time and finish with your choice of topping—perhaps sliced beef and grated horseradish. A good tip, though: save a stash for brunch the next day.