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

Finger food doesn't have to be fancy, so New Year's presents a perfect opportunity to clear the decks. The key rule is to keep things to just one bite—no one wants 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 blinis and top it with lumpfish caviar. Mini fishcakes are also an ideal choice: If you have remaining fish or flaked salmon, fold it through creamy potatoes, blend with fresh herbs, lemon, and fried leeks, then roll in Japanese breadcrumbs and fry until golden.

You could also have a ball with Spanish croquettes. Make the bechamel a few days ahead, then use leftover ham, poultry, or foraged fungi for the interior. Blitz stale bread into breadcrumbs to coat them, then fry. Savoury pastry mixtures are another perfect use for those breadcrumbs, or use them as a coating for chicken pieces. Seasoning-wise, all you need a bit of citrus zest and aromatic herbs, and they'll sing so much more. Incidentally, croissants make excellent crumbs, too.

One favourite thing at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Get some holiday meats in an airtight container and store in the freezer. While you're at it, reserve some cranberry sauce and sweet glaze in the refrigerator. When needed, thaw the meat, then pop it in a hot oven with the reserved glaze for a brief period. Cool and cut into thin pieces, then lay on top of some artisan bread and start building mini sandwiches with lots of cranberry sauce. Cut into small squares for a winner.

Remaining poultry, meanwhile, could be turned into a zingy salad. You often have a bit of dark meat left over, and it's perfect for something punchy. Pull the meat, then fry it slowly in a pan, and toss with remaining sauce loosened with lime juice, a spoonful of soy and a little chilli oil. Garnish with chopped herbs and some green onions, and serve in small lettuce cups.

Transforming Remaining Veg

Veg, meanwhile, can be scrubbed up and fit for a 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. Cut out portions to about the size of blinis, then store in the icebox. Reheat in a preheated oven for a few minutes and finish with whatever you like—perhaps roast beef and sharp horseradish. A word to the wise, though: set some aside for brunch the next day.