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What kinds of canapes can I prepare for New Year’s Eve using my Christmas remaining food that will still feel special?

Finger food needn't be fancy, so New Year's presents a great opportunity to use up what's left. The main guideline is to keep things to just one bite—guests don't want to handle a fork. Guests just want a big hug of comfort food with a luxurious touch.

Should you possess a bit of smoked salmon left, place it on blinis and top it with affordable roe. Mini fishcakes are also just the ticket: If you have leftover smoked haddock or flaked salmon, fold it through creamy potatoes, combine with fresh herbs, citrus, and caramelized onions, then coat in panko and deep-fry.

You could also get creative with Spanish croquettes. Prepare the white sauce a few days ahead, then use leftover ham, chicken, 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 jacket for bite-sized chicken. Seasoning-wise, just add a bit of lemon zest and aromatic herbs, and they'll taste so much more. Incidentally, croissants make superb crumbs, too.

One favourite thing 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 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 short time. Let it cool and cut into thin pieces, then lay on top of some artisan bread and assemble mini sandwiches with lots of cranberry sauce. Slice into small squares for a surefire hit.

Leftover turkey, meanwhile, could be turned into a spicy, crisp salad. There’s always a bit of dark meat left over, and it's ideal for something punchy. Pull the meat, then fry it slowly in a pan, and toss with leftover cranberry sauce loosened with citrus juice, a spoonful of soy and a little spicy oil. Garnish with chopped herbs and some green onions, and present in small lettuce cups.

Revamping Remaining Veg

Veg, meanwhile, can be dressed up and fit for a party with a big batch of fried potato cake. Mix all your leftover veg with herbs, then season and add a binding agent. Cut out portions to about the size of blinis, then store in the freezer. Refresh in a hot oven for a few minutes and finish with whatever you like—perhaps roast beef and grated horseradish. A good tip, though: set some aside for a late breakfast the next day.