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

Finger food needn't be fancy, so New Year's offers a great chance to clear the decks. The key rule is to keep things to just one bite—no one wants to handle a fork. Guests just want a comforting taste of hearty fare with a luxurious touch.

Should you possess a bit of smoked salmon left, layer it on mini pancakes and crown it with lumpfish caviar. Small patties are also just the ticket: If you have remaining fish or hot smoked salmon, fold it through creamy potatoes, combine with dill, lemon, and fried leeks, then coat in Japanese breadcrumbs and deep-fry.

You could also get creative with croquetas. Make the bechamel a few days ahead, then use remaining pork, chicken, or foraged fungi for the interior. Blitz old bread into breadcrumbs to cover them, then cook until crisp. Sausage roll fillings are another natural home for those breadcrumbs, or use them as a jacket for chicken pieces. Seasoning-wise, all you need a bit of citrus zest and thyme, and they'll taste so much more. As an aside, croissants make superb coatings, too.

One favourite thing at this time of year is a leftovers sandwich, and that doesn't have to stop after Boxing Day. Place some holiday meats in an sealed tub and store in the freezer. While you're at it, set aside some berry relish and sweet glaze in the refrigerator. When needed, thaw the meat, then pop it in a preheated oven with the reserved glaze for a brief period. Let it cool and slice thinly, then arrange on top of some artisan bread and start building mini sandwiches with lots of tangy sauce. Slice into small squares for a surefire hit.

Remaining poultry, meanwhile, could be transformed into a spicy, crisp salad. There’s always 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 toss with remaining sauce loosened with citrus juice, a dash of soy and a little chilli oil. Finish with chopped herbs and some sliced spring onion, and present in little gem leaves.

Transforming 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 fresh herbs, then add salt and pepper and incorporate a binding agent. Stamp out portions to roughly the size of blinis, then store in the freezer. Reheat in a preheated oven for a short time and top with whatever you like—perhaps roast beef and sharp horseradish. A good tip, though: set some aside for brunch the next day.