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What kinds 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 offers a perfect opportunity to use up what's left. The main guideline is to keep things to just one bite—no one wants to manoeuvre a fork. People just want a big hug 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. Mini fishcakes are also just the ticket: Whether you've got leftover smoked haddock or flaked salmon, mix it through mashed potato, blend with fresh herbs, lemon, and fried leeks, then roll in Japanese breadcrumbs and fry until golden.

You could also get creative with Spanish croquettes. Prepare the white sauce a few days ahead, then use leftover ham, poultry, or mushrooms for the interior. Whizz old bread into crumbs to coat them, then fry. Savoury pastry fillings are another natural home for those crumbs, or use them as a jacket for bite-sized chicken. For flavour, just add a bit of citrus zest and aromatic herbs, and they'll sing so much more. Incidentally, buttery pastries make excellent coatings, too.

One beloved treat 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 airtight container and freeze. While you're at it, set aside some berry relish and sweet glaze in the fridge. When needed, thaw the meat, then place it in a preheated oven with the reserved glaze for a short time. Let it cool and slice thinly, then lay on top of some sourdough and start building sandwiches with lots of cranberry sauce. Cut into small squares for a surefire hit.

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

Transforming Remaining Veg

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Mix all your remaining vegetables with herbs, then add salt and pepper and incorporate a binding agent. Cut out portions to roughly the size of blinis, then keep in the freezer. Reheat in a hot oven for a few minutes and finish with your choice of topping—perhaps roast beef and grated horseradish. A word to the wise, though: save a stash for a late breakfast the next day.