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What kinds 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 presents a great chance to clear the decks. The key rule is to keep things to just one bite—no one wants to manoeuvre a fork. People just want a comforting taste of hearty fare with a luxurious touch.

Should you possess a bit of cured fish left, place it on mini pancakes and top 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, citrus, and caramelized onions, then coat in Japanese breadcrumbs and fry until golden.

You could also get creative with croquetas. Make the bechamel a few days ahead, then use leftover ham, chicken, or mushrooms for the interior. Whizz stale bread into crumbs to coat them, then cook until crisp. Sausage roll fillings are another natural home for those breadcrumbs, or use them as a jacket for bite-sized chicken. Seasoning-wise, all you need a bit of citrus zest and aromatic herbs, and they'll taste so much more. As an aside, buttery pastries make superb crumbs, too.

One favourite thing at this time of year is a leftovers sandwich, and that doesn't have to stop after Boxing Day. Get some holiday meats 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 saved glaze for a short time. 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 small squares for a winner.

Remaining poultry, meanwhile, could be turned into a spicy, crisp salad. There’s always a bit of dark meat left over, and it's perfect for something full of flavour. Shred the meat, then crisp it slowly in a pan, and toss with leftover cranberry sauce thinned with lime juice, a spoonful of soy sauce and a little spicy oil. Finish with chopped herbs and some sliced spring onion, and serve in little gem leaves.

Transforming Remaining Veg

Veg, meanwhile, can be scrubbed up and fit for a party with a big batch of fried potato cake. Combine all your remaining vegetables with fresh herbs, then season and incorporate flour. Cut 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 whatever you like—perhaps roast beef and grated horseradish. A word to the wise, though: save a stash for a late breakfast the next day.