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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 elaborate, so New Year's offers a perfect chance to clear the decks. The key rule is to keep things to just one bite—no one wants to manoeuvre a fork. Guests are looking for a big hug of hearty fare with a decadent twist.

If you have a bit of smoked salmon left, layer it on blinis and top it with lumpfish caviar. Small patties are also just the ticket: Whether you've got remaining fish or flaked salmon, fold it through mashed potato, combine with dill, citrus, and fried leeks, then roll in Japanese breadcrumbs and fry until golden.

You could also have a ball with croquetas. Make the bechamel up to days ahead, then use remaining pork, chicken, or foraged fungi for the filling. Blitz stale bread into breadcrumbs to cover them, then cook until crisp. Savoury pastry fillings are another perfect use for those breadcrumbs, or use them as a coating for bite-sized chicken. Seasoning-wise, all you need a bit of citrus zest and thyme, and they'll taste 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 doesn't have to stop after Boxing Day. Get some ham and turkey in an sealed tub and freeze. While you're at it, reserve some berry relish and honey ham glaze in the fridge. When needed, defrost the meat, then place it in a hot oven with the reserved glaze for a brief period. Cool and cut into thin pieces, then arrange on top of some artisan bread and start building mini sandwiches with lots of tangy sauce. Slice into small squares for a surefire hit.

Leftover turkey, meanwhile, could be turned into a spicy, crisp salad. You often have 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 thinned with citrus juice, a dash of soy and a little chilli oil. Garnish with chopped herbs and some sliced spring onion, and serve in little gem leaves.

Transforming Remaining Veg

Veg, meanwhile, can be dressed up and fit for a party with a big batch of bubble and squeak. Mix all your leftover veg with herbs, then season and incorporate a binding agent. Stamp out portions to about the size of blinis, then keep in the freezer. Reheat in a hot oven for a few minutes and top with whatever you like—perhaps sliced beef and sharp horseradish. A good tip, though: set some aside for brunch the next day.