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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 impress guests?

Finger food needn't be elaborate, so New Year's presents a great chance to clear the decks. The key rule is to stick to items to just one bite—guests don't want to handle a fork. Guests are looking for a comforting taste of hearty fare with a decadent twist.

If you have a bit of cured fish left, place it on mini pancakes and top it with lumpfish caviar. Small patties are also an ideal choice: If you have remaining fish or hot smoked salmon, mix it through creamy potatoes, blend with fresh herbs, citrus, and caramelized onions, then coat in Japanese breadcrumbs and deep-fry.

You could also get creative with croquetas. Make the bechamel up to days ahead, then use remaining pork, poultry, or foraged fungi for the filling. Whizz stale bread into crumbs to coat them, then cook until crisp. Sausage roll fillings are another perfect use for those breadcrumbs, or use them as a coating for chicken pieces. 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 excellent coatings, too.

One beloved treat at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Get some ham and turkey in an sealed tub and store in the freezer. 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. Cool and cut into thin pieces, then arrange on top of some artisan bread and start building sandwiches with lots of cranberry sauce. Slice into bite-sized pieces for a winner.

Leftover turkey, meanwhile, could be turned into a zingy salad. There’s always a bit of turkey leg left over, and it's ideal for something full of flavour. Pull the meat, then crisp it slowly in a pan, and mix with remaining sauce loosened with lime juice, a dash of soy and a little spicy oil. Garnish with fresh herbs and some sliced spring onion, and serve in little gem leaves.

Transforming Remaining Veg

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of fried potato cake. Mix 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 keep in the icebox. Refresh in a hot oven for a short time and finish with whatever you like—perhaps sliced beef and grated horseradish. A word to the wise, though: save a stash for brunch the next day.