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What types of canapes can I prepare for New Year’s Eve using my Christmas leftovers that will still impress guests?

Finger food doesn't have to be fancy, so New Year's offers a perfect chance to use up what's left. The main guideline is to keep things to just one bite—no one wants to manoeuvre a fork. People are looking for a big hug of comfort food with a decadent twist.

If you have a bit of cured fish left, layer 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, fold it through creamy potatoes, combine with dill, citrus, and caramelized onions, then roll in Japanese breadcrumbs and deep-fry.

You could also get creative with Spanish croquettes. Prepare the white sauce a few days ahead, then use leftover ham, poultry, or foraged fungi for the filling. Blitz stale bread into breadcrumbs to cover them, then cook until crisp. Savoury pastry fillings are another perfect use for those breadcrumbs, or use them as a coating for chicken pieces. For flavour, just add a bit of lemon zest and aromatic herbs, and they'll sing so much more. Incidentally, croissants make excellent crumbs, too.

One beloved treat at this time of year is a post-holiday sandwich, and that doesn't have to stop 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 honey ham glaze in the fridge. When needed, thaw the meat, then pop it in a preheated oven with the reserved glaze for a short time. Let it cool and slice thinly, then lay on top of some artisan bread and assemble sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a surefire hit.

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 mix with remaining sauce thinned with lime juice, a spoonful of soy and a little chilli oil. Garnish with fresh herbs and some green onions, and serve in little gem leaves.

Transforming Leftover Vegetables

Veg, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Mix all your remaining vegetables with herbs, then add salt and pepper and add flour. Cut out portions to roughly the size of blinis, then store in the freezer. Reheat in a hot oven for a short time and top with your choice of topping—perhaps sliced beef and grated horseradish. A good tip, though: save a stash for brunch the next day.