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

Finger food needn't be fancy, 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 handle a fork. People just want a comforting taste of comfort food with a decadent twist.

Should you possess a bit of cured fish left, place it on blinis and crown it with lumpfish caviar. Mini fishcakes are also an ideal choice: If you have remaining fish or flaked salmon, fold it through mashed potato, blend with dill, lemon, and fried leeks, then roll in Japanese breadcrumbs and deep-fry.

You could also get creative with croquetas. Make the bechamel a few days ahead, then use leftover ham, poultry, or mushrooms for the filling. Blitz stale bread into breadcrumbs to coat them, then fry. Savoury pastry fillings are another natural home for those crumbs, or use them as a coating for chicken pieces. For flavour, just add a bit of citrus zest and thyme, and they'll taste so much more. As an aside, buttery pastries make superb crumbs, too.

One favourite thing at this time of year is a leftovers sandwich, and that doesn't have to stop after Boxing Day. Get some holiday meats in an airtight container and store in the freezer. While you're at it, set aside some cranberry sauce and sweet glaze in the fridge. When needed, defrost the meat, then place it in a hot oven with the saved glaze for a short time. Let it cool and slice thinly, then arrange on top of some sourdough and assemble sandwiches with lots of tangy sauce. Slice into small squares for a winner.

Remaining poultry, meanwhile, could be transformed into a zingy 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 mix with leftover cranberry sauce thinned with citrus juice, a spoonful of soy and a little chilli oil. Finish with chopped herbs and some sliced spring onion, and serve in little gem leaves.

Transforming Remaining Veg

Vegetables, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Combine all your remaining vegetables with herbs, then season and add a binding agent. Cut out portions to about the size of small rounds, then store in the icebox. Refresh in a hot oven for a short time and finish with your choice of topping—perhaps sliced beef and sharp horseradish. A word to the wise, though: set some aside for brunch the next day.