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

Finger food doesn't have to be elaborate, so New Year's offers a great opportunity to clear the decks. The main guideline is to keep things to just one bite—no one wants to manoeuvre a fork. Guests just want a big hug of hearty fare with a luxurious touch.

Should you possess a bit of smoked salmon left, layer it on mini pancakes and top it with lumpfish caviar. Mini fishcakes are also an ideal choice: Whether you've got remaining fish or hot smoked salmon, mix it through mashed potato, combine with fresh herbs, lemon, and caramelized onions, then roll in Japanese breadcrumbs and fry until golden.

You could also get creative with croquetas. Prepare the white sauce up to days ahead, then use leftover ham, poultry, or mushrooms for the interior. Blitz stale bread into crumbs to coat them, then cook until crisp. Sausage roll 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 sing so much more. As an aside, buttery pastries make superb crumbs, 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 berry relish and sweet glaze in the fridge. When needed, defrost the meat, then pop it in a hot oven with the saved glaze for a brief period. Cool and slice thinly, then arrange on top of some sourdough and start building mini sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a winner.

Leftover turkey, meanwhile, could be transformed into a zingy salad. There’s always a bit of dark meat left over, and it's ideal for something full of flavour. Shred the meat, then fry it slowly in a pan, and mix with leftover cranberry sauce loosened with citrus juice, a spoonful of soy and a little chilli oil. Garnish with chopped herbs and some sliced spring onion, and serve in little gem leaves.

Revamping Remaining Veg

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 add a binding agent. Stamp out portions to roughly the size of small rounds, then store in the freezer. Reheat in a hot oven for a short time and finish with your choice of topping—perhaps roast beef and sharp horseradish. A good tip, though: set some aside for a late breakfast the next day.