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

Finger food doesn't have to be fancy, so New Year's presents a perfect opportunity to use up what's left. The main guideline is to keep things to just one bite—no one wants to handle a fork. People just want a comforting taste of hearty fare with a decadent twist.

If you have a bit of smoked salmon left, layer it on mini pancakes and top it with affordable roe. Small patties are also just the ticket: If you have leftover smoked haddock or flaked salmon, fold it through creamy potatoes, blend with fresh herbs, lemon, and caramelized onions, then roll in Japanese breadcrumbs and fry until golden.

You could also have a ball with Spanish croquettes. Make the bechamel up to days ahead, then use remaining pork, poultry, or foraged fungi for the interior. Whizz old bread into breadcrumbs to coat them, then fry. Sausage roll mixtures are another natural home for those breadcrumbs, or use them as a coating for bite-sized chicken. Seasoning-wise, just add a bit of lemon zest and thyme, and they'll sing so much more. Incidentally, buttery pastries 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. Get some holiday meats in an sealed tub and store in the freezer. While you're at it, reserve some cranberry sauce and sweet glaze in the fridge. When needed, thaw the meat, then place it in a preheated oven with the saved glaze for a short time. Let it cool and slice thinly, then arrange on top of some artisan bread and assemble mini sandwiches with lots of tangy 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 turkey leg left over, and it's ideal for something punchy. Pull the meat, then fry it slowly in a pan, and mix with remaining sauce loosened with lime juice, a spoonful of soy sauce and a little chilli oil. Garnish with chopped herbs and some green onions, and present in small lettuce cups.

Transforming Remaining Veg

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Combine all your remaining vegetables with herbs, then season and incorporate flour. Cut out portions to roughly the size of small rounds, then store in the icebox. Reheat in a preheated oven for a short time and top with whatever you like—perhaps roast beef and sharp horseradish. A word to the wise, though: set some aside for brunch the next day.