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

Finger food doesn't have to be elaborate, so New Year's presents a perfect chance to use up what's left. The key rule is to stick to items to just one bite—guests don't want to manoeuvre a fork. Guests just want a big hug of hearty fare with a luxurious touch.

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

You could also get creative with croquetas. Prepare the white sauce up to days ahead, then use leftover ham, chicken, or mushrooms for the filling. Whizz stale bread into breadcrumbs to coat them, then cook until crisp. Sausage roll fillings are another natural home for those breadcrumbs, or use them as a coating for bite-sized chicken. For flavour, all you need 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 leftovers sandwich, and that can continue after Boxing Day. Place some ham and turkey in an sealed tub and freeze. While you're at it, reserve some cranberry sauce and sweet glaze in the fridge. When needed, defrost the meat, then place it in a hot oven with the reserved glaze for a short time. Let it cool and slice thinly, then lay on top of some sourdough and start building mini sandwiches with lots of cranberry sauce. Slice into small squares for a surefire hit.

Remaining poultry, meanwhile, could be turned into a spicy, crisp salad. There’s always a bit of turkey leg left over, and it's ideal for something full of flavour. Shred the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce loosened with lime juice, a dash of soy sauce and a little chilli oil. Garnish with fresh herbs and some green onions, and serve in small lettuce cups.

Revamping Remaining Veg

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Combine all your remaining vegetables with herbs, then add salt and pepper and add a binding agent. Stamp out portions to roughly the size of small rounds, then keep in the icebox. Refresh 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.