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

Finger food doesn't have to be fancy, so New Year's presents a great chance to clear the decks. The main guideline is to keep things to just one bite—no one wants to manoeuvre a fork. Guests just want a comforting taste of comfort food with a luxurious touch.

Should you possess a bit of smoked salmon left, place it on mini pancakes and crown it with lumpfish caviar. Small patties are also an ideal choice: If you have leftover smoked haddock or flaked salmon, fold it through creamy potatoes, combine with dill, lemon, and caramelized onions, then coat in Japanese breadcrumbs and deep-fry.

You could also get creative with Spanish croquettes. Prepare the white sauce up to days ahead, then use remaining pork, chicken, or foraged fungi for the filling. Blitz stale 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 coating for chicken pieces. For flavour, just add a bit of citrus zest and thyme, and they'll sing so much more. Incidentally, croissants make superb 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 cranberry sauce and sweet glaze in the refrigerator. When needed, defrost the meat, then place it in a hot oven with the reserved glaze for a short time. Cool and cut into thin pieces, then arrange on top of some artisan bread and start building sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a surefire hit.

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 full of flavour. Shred the meat, then fry it slowly in a pan, and toss with leftover cranberry sauce thinned with lime juice, a dash of soy sauce and a little spicy oil. Finish with chopped herbs and some green onions, and serve in little gem leaves.

Revamping Leftover Vegetables

Vegetables, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Combine all your leftover veg with fresh herbs, then add salt and pepper and add flour. Stamp out portions to roughly the size of small rounds, then store in the icebox. Reheat in a hot oven for a short time and top with your choice of topping—perhaps roast beef and sharp horseradish. A word to the wise, though: save a stash for brunch the next day.