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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 needn't be fancy, so New Year's offers a great opportunity 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 big hug of comfort food with a luxurious touch.

Should you possess 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, blend with dill, citrus, and caramelized onions, then roll in Japanese breadcrumbs and fry until golden.

You could also get creative with Spanish croquettes. Prepare the white sauce up to days ahead, then use remaining pork, chicken, or mushrooms for the interior. Whizz stale bread into crumbs to cover them, then fry. Sausage roll fillings are another natural home for those crumbs, or use them as a jacket for chicken pieces. Seasoning-wise, all you need a bit of lemon zest and thyme, and they'll sing so much more. Incidentally, croissants make excellent coatings, too.

One favourite thing at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Get some ham and turkey in an airtight container and store in the freezer. While you're at it, set aside some berry relish and sweet glaze in the fridge. When needed, thaw the meat, then place it in a hot oven with the reserved glaze for a short time. Cool and slice thinly, then arrange on top of some artisan bread and start building mini sandwiches with lots of tangy sauce. Slice into bite-sized pieces for a winner.

Remaining poultry, meanwhile, could be turned 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 crisp it slowly in a pan, and toss with remaining sauce thinned with citrus juice, a spoonful of soy sauce and a little spicy oil. Garnish with fresh herbs and some green onions, and present in small lettuce cups.

Transforming Remaining Veg

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 add flour. Stamp out portions to about the size of blinis, then store in the freezer. Refresh in a hot oven for a few minutes and finish with your choice of topping—perhaps roast beef and grated horseradish. A good tip, though: set some aside for brunch the next day.