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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 seem festive?

Party snacks doesn't have to 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. People just want a comforting taste of hearty fare with a decadent twist.

Should you possess a bit of cured fish left, layer it on blinis and top it with lumpfish caviar. Mini fishcakes are also an ideal choice: Whether you've got leftover smoked haddock or hot smoked salmon, fold it through creamy potatoes, combine with fresh herbs, citrus, and fried leeks, then roll in Japanese breadcrumbs and fry until golden.

You could also get creative with croquetas. Make the bechamel up to days ahead, then use leftover ham, chicken, or mushrooms for the interior. Whizz stale bread into crumbs to coat 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 citrus zest and thyme, and they'll taste so much more. Incidentally, buttery pastries make excellent crumbs, too.

One beloved treat at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Get 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, defrost the meat, then place it in a preheated oven with the saved glaze for a short time. Let it cool and cut into thin pieces, then arrange on top of some artisan bread and start building mini sandwiches with lots of tangy sauce. Cut into small squares for a surefire hit.

Leftover turkey, meanwhile, could be transformed into a zingy salad. There’s always a bit of turkey leg left over, and it's ideal for something punchy. Shred the meat, then crisp it slowly in a pan, and mix with remaining sauce thinned with citrus juice, a spoonful of soy and a little spicy oil. Garnish with chopped herbs and some sliced spring onion, and serve in small lettuce cups.

Revamping Remaining Veg

Vegetables, meanwhile, can be dressed up and ready to party with a big batch of fried potato cake. Mix all your leftover veg with fresh herbs, then add salt and pepper and add flour. Stamp out portions to about the size of small rounds, then store in the freezer. Refresh in a hot oven for a short time and top with whatever you like—perhaps sliced beef and sharp horseradish. A word to the wise, though: save a stash for brunch the next day.