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What types of canapes can I prepare 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 presents a great chance to use up what's left. The main guideline is to keep things to just one bite—no one wants to manoeuvre a fork. Guests are looking for a comforting taste of comfort food with a luxurious touch.

If you have a bit of smoked salmon left, layer it on blinis and top it with affordable roe. Small patties are also an ideal choice: Whether you've got remaining fish or hot smoked salmon, mix it through mashed potato, blend with fresh herbs, citrus, and caramelized onions, then coat in Japanese breadcrumbs and deep-fry.

You could also have a ball with croquetas. Prepare the white sauce up to days ahead, then use remaining pork, poultry, or mushrooms for the interior. Blitz stale bread into crumbs to cover them, then fry. Savoury pastry fillings are another perfect use for those breadcrumbs, or use them as a jacket for chicken pieces. For flavour, just add a bit of citrus zest and aromatic herbs, and they'll sing so much more. Incidentally, buttery pastries make superb crumbs, too.

One favourite thing at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Get 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, thaw the meat, then pop it in a preheated oven with the reserved glaze for a brief period. Cool and cut into thin pieces, then arrange on top of some artisan bread and start building sandwiches with lots of cranberry sauce. Slice into bite-sized pieces 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 perfect for something full of flavour. Shred the meat, then fry it slowly in a pan, and toss with remaining sauce thinned with lime juice, a spoonful of soy and a little chilli oil. Garnish with chopped herbs and some sliced spring onion, and present in little gem leaves.

Revamping Leftover Vegetables

Veg, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Combine all your leftover veg with fresh herbs, then add salt and pepper and incorporate a binding agent. Stamp out portions to roughly 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 roast beef and grated horseradish. A word to the wise, though: save a stash for brunch the next day.