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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 needn't be fancy, so New Year's presents a great opportunity to use up what's left. The main guideline is to keep things to just one bite—no one wants to handle 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 crown it with lumpfish caviar. Small patties are also just the ticket: If you have leftover smoked haddock or flaked salmon, mix it through creamy potatoes, blend with fresh herbs, citrus, and caramelized onions, then coat in panko and deep-fry.

You could also get creative with croquetas. Make the bechamel up to days ahead, then use leftover ham, chicken, or foraged fungi for the filling. Whizz stale bread into crumbs to cover them, then fry. Sausage roll mixtures are another natural home for those breadcrumbs, or use them as a jacket for chicken pieces. Seasoning-wise, just add a bit of citrus zest and aromatic herbs, and they'll sing so much more. Incidentally, buttery pastries make excellent coatings, too.

One favourite thing at this time of year is a leftovers sandwich, and that doesn't have to stop after Boxing Day. Get some holiday meats in an airtight container and freeze. While you're at it, reserve some berry relish and honey ham 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 slice thinly, then lay on top of some artisan bread and start building sandwiches with lots of tangy 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 turkey leg left over, and it's perfect for something punchy. Shred the meat, then fry it slowly in a pan, and toss with leftover cranberry sauce thinned with lime juice, a dash of soy and a little chilli oil. Finish with chopped herbs and some green onions, and present in little gem leaves.

Revamping Leftover Vegetables

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Combine all your leftover veg with herbs, then add salt and pepper and incorporate flour. Cut out portions to roughly the size of small rounds, then keep in the freezer. Reheat in a hot oven for a short time and top with whatever you like—perhaps roast beef and grated horseradish. A good tip, though: set some aside for a late breakfast the next day.