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

Finger food doesn't have to be elaborate, so New Year's presents a great 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. Guests just want a big hug of comfort food with a luxurious touch.

If you have a bit of cured fish left, place it on blinis and crown it with affordable roe. Mini fishcakes are also an ideal choice: If you have remaining fish or flaked salmon, mix it through mashed potato, blend with dill, lemon, and caramelized onions, then roll 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 natural home for those crumbs, or use them as a jacket for bite-sized chicken. For flavour, all you need a bit of lemon zest and thyme, and they'll taste so much more. Incidentally, croissants make excellent coatings, too.

One favourite thing 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 sealed tub and store in the freezer. While you're at it, reserve some berry relish and honey ham glaze in the refrigerator. When needed, thaw the meat, then place it in a preheated oven with the reserved glaze for a brief period. Cool and cut into thin pieces, then lay on top of some sourdough and assemble mini sandwiches with lots of cranberry sauce. Slice into bite-sized pieces for a surefire hit.

Leftover turkey, meanwhile, could be turned into a zingy salad. You often have a bit of dark meat left over, and it's ideal for something full of flavour. Shred the meat, then crisp it slowly in a pan, and mix with remaining sauce loosened with lime juice, a spoonful of soy sauce and a little spicy oil. Finish with fresh herbs and some sliced spring onion, and serve in little gem leaves.

Revamping Remaining Veg

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