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What types of canapes can I prepare for New Year’s Eve using my Christmas remaining food that will still seem festive?

Finger food doesn't have to be fancy, so New Year's presents a perfect chance to use up what's left. The main guideline is to stick to items to just one bite—no one wants to handle a fork. Guests are looking for a comforting taste of hearty fare with a decadent twist.

Should you possess a bit of cured fish left, layer it on blinis 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 mashed potato, blend with fresh herbs, lemon, and fried leeks, then coat in panko and fry until golden.

You could also get creative with croquetas. Prepare the white sauce a few days ahead, then use remaining pork, poultry, or foraged fungi for the interior. 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. Seasoning-wise, all you need a bit of lemon zest and aromatic herbs, and they'll taste so much more. Incidentally, buttery pastries make excellent coatings, too.

One favourite thing at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Place some holiday meats in an airtight container and store in the freezer. While you're at it, reserve some berry relish and honey ham glaze in the fridge. When needed, thaw the meat, then place it in a preheated oven with the reserved 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 tangy sauce. Slice into bite-sized pieces for a surefire hit.

Remaining poultry, 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 fry it slowly in a pan, and toss with leftover cranberry sauce loosened with lime juice, a dash of soy and a little spicy oil. Finish with fresh herbs and some sliced spring onion, and serve in little gem leaves.

Transforming Remaining Veg

Veg, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Combine 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. Reheat in a preheated oven for a short time and finish with your choice of topping—perhaps roast beef and sharp horseradish. A good tip, though: set some aside for brunch the next day.