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

Finger food needn't be elaborate, so New Year's presents a great opportunity to clear the decks. The main guideline is to stick to items to just one bite—guests don't want to handle a fork. Guests just want a comforting taste of hearty fare with a decadent twist.

Should you possess a bit of cured fish left, layer it on mini pancakes and crown it with affordable roe. Small patties are also an ideal choice: If you have remaining fish or hot smoked salmon, fold it through mashed potato, combine with fresh herbs, citrus, and fried leeks, then coat in panko and deep-fry.

You could also get creative with Spanish croquettes. Prepare the white sauce a few days ahead, then use leftover ham, poultry, or foraged fungi for the interior. Blitz stale bread into breadcrumbs to coat them, then cook until crisp. Sausage roll mixtures are another perfect use for those crumbs, or use them as a coating for bite-sized chicken. Seasoning-wise, just add a bit of citrus zest and thyme, and they'll sing so much more. Incidentally, buttery pastries make excellent coatings, too.

One beloved treat at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Place some ham and turkey in an sealed tub and store in the freezer. While you're at it, reserve some berry relish and honey ham glaze in the fridge. When needed, thaw the meat, then pop it in a hot oven with the reserved glaze for a short time. Let it cool and cut into thin pieces, then arrange on top of some artisan bread and start building sandwiches with lots of cranberry sauce. Cut into small squares for a surefire hit.

Remaining poultry, meanwhile, could be turned into a spicy, crisp salad. You often have a bit of dark meat left over, and it's perfect for something full of flavour. Pull the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce loosened with lime juice, a spoonful of soy sauce and a little spicy 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. Mix all your leftover veg with fresh herbs, then add salt and pepper and add a binding agent. Cut out portions to about the size of small rounds, then store in the freezer. Reheat in a preheated oven for a short time and finish with whatever you like—perhaps roast beef and sharp horseradish. A word to the wise, though: save a stash for a late breakfast the next day.