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

Finger food needn't be elaborate, so New Year's offers a perfect chance to use up what's left. The main guideline is to stick to items to just one bite—guests don't want to manoeuvre a fork. Guests just want 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 top it with affordable roe. Small patties are also just the ticket: Whether you've got leftover smoked haddock or flaked salmon, mix it through mashed potato, combine with dill, lemon, and caramelized onions, then roll in Japanese breadcrumbs and deep-fry.

You could also have a ball with croquetas. Make the bechamel up to days ahead, then use leftover ham, chicken, or mushrooms for the filling. Blitz old bread into breadcrumbs to cover them, then fry. Sausage roll mixtures are another perfect use for those breadcrumbs, or use them as a jacket for chicken pieces. For flavour, all you need a bit of citrus zest and thyme, and they'll sing so much more. Incidentally, buttery pastries 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. Place some ham and turkey in an sealed tub and freeze. While you're at it, reserve some berry relish and honey ham glaze in the refrigerator. 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 lay on top of some sourdough and start building sandwiches with lots of tangy sauce. Slice into small squares for a surefire hit.

Remaining poultry, meanwhile, could be transformed into a zingy salad. You often have a bit of turkey leg left over, and it's perfect for something full of flavour. Pull the meat, then fry it slowly in a pan, and mix with leftover cranberry sauce loosened with lime juice, a spoonful of soy sauce and a little chilli oil. Finish with fresh herbs and some green onions, and present in little gem leaves.

Revamping Leftover Vegetables

Vegetables, meanwhile, can be dressed 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 a binding agent. Cut out portions to roughly the size of blinis, then store in the freezer. Reheat in a hot oven for a short time and finish with your choice of topping—perhaps roast beef and sharp horseradish. A word to the wise, though: set some aside for brunch the next day.