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What kinds of canapes can I prepare for New Year’s Eve using my Christmas remaining food that will still feel special?

Finger food doesn't have to be elaborate, so New Year's offers a perfect opportunity to use up what's left. The key rule is to keep things to just one bite—guests don't want to manoeuvre a fork. People just want a big hug of comfort food with a luxurious touch.

If you have a bit of smoked salmon left, place it on mini pancakes and crown it with affordable roe. Small patties are also just the ticket: If you have leftover smoked haddock or hot smoked salmon, mix it through creamy potatoes, blend with dill, citrus, and fried leeks, then coat in panko and deep-fry.

You could also get creative with croquetas. Make the bechamel a few days ahead, then use leftover ham, poultry, or foraged fungi for the interior. Blitz stale bread into crumbs to cover them, then fry. Sausage roll fillings are another natural home for those crumbs, or use them as a coating for chicken pieces. 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 post-holiday sandwich, and that doesn't have to stop after Boxing Day. Get some ham and turkey in an sealed tub and store in the freezer. While you're at it, reserve some cranberry sauce and honey ham glaze in the refrigerator. When needed, defrost the meat, then pop it in a hot oven with the reserved glaze for a brief period. Let it cool and cut into thin pieces, then arrange on top of some artisan bread and assemble sandwiches with lots of cranberry sauce. Slice into small squares for a winner.

Leftover turkey, meanwhile, could be transformed into a zingy salad. You often have a bit of turkey leg left over, and it's perfect for something full of flavour. Pull the meat, then fry it slowly in a pan, and mix with remaining sauce loosened with lime juice, a spoonful of soy and a little spicy oil. Garnish with fresh herbs and some sliced spring onion, and present in small lettuce cups.

Revamping Remaining Veg

Veg, 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 season and add a binding agent. Cut out portions to roughly the size of blinis, then store in the icebox. Reheat in a preheated oven for a short time and finish with whatever you like—perhaps sliced beef and sharp horseradish. A word to the wise, though: save a stash for brunch the next day.