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

Finger food needn't be fancy, so New Year's presents a perfect opportunity to clear the decks. The key rule is to keep things to just one bite—guests don't want to handle a fork. Guests are looking for a comforting taste of hearty fare with a luxurious touch.

If you have a bit of smoked salmon left, layer it on mini pancakes and crown it with affordable roe. Mini fishcakes are also just the ticket: If you have leftover smoked haddock or flaked salmon, mix it through mashed potato, combine 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 leftover ham, chicken, or foraged fungi for the filling. Blitz old bread into breadcrumbs to cover them, then fry. Savoury pastry mixtures are another natural home for those breadcrumbs, or use them as a jacket for bite-sized chicken. Seasoning-wise, just add a bit of lemon zest and aromatic herbs, and they'll taste so much more. As an aside, croissants make superb coatings, too.

One beloved treat at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Place some holiday meats in an sealed tub and store in the freezer. 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. Let it cool and cut into thin pieces, then arrange on top of some artisan bread and assemble mini sandwiches with lots of cranberry sauce. Cut into bite-sized pieces for a winner.

Leftover turkey, meanwhile, could be turned into a zingy salad. There’s always a bit of dark meat left over, and it's perfect for something full of flavour. Pull the meat, then fry it slowly in a pan, and mix with remaining sauce loosened with citrus juice, a dash of soy sauce and a little spicy oil. Finish with chopped herbs and some sliced spring onion, and serve in small lettuce cups.

Transforming Remaining Veg

Veg, meanwhile, can be dressed up and fit for a party with a big batch of fried potato cake. Combine all your remaining vegetables with herbs, then season and incorporate a binding agent. Stamp out portions to about the size of small rounds, then store in the icebox. Reheat in a preheated oven for a few minutes 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.