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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 fancy, so New Year's offers a perfect chance to clear the decks. The main guideline is to keep things to just one bite—no one wants to manoeuvre a fork. People just want a comforting taste of hearty fare with a luxurious touch.

Should you possess a bit of smoked salmon left, layer it on mini pancakes and top it with lumpfish caviar. Mini fishcakes are also an ideal choice: Whether you've got remaining fish or hot smoked salmon, mix it through creamy potatoes, blend with dill, lemon, and caramelized onions, then coat in panko and deep-fry.

You could also get creative with Spanish croquettes. Make the bechamel a few days ahead, then use remaining pork, chicken, or foraged fungi for the interior. Blitz stale bread into breadcrumbs to cover them, then cook until crisp. Savoury pastry fillings are another natural home for those breadcrumbs, or use them as a coating for bite-sized chicken. Seasoning-wise, just add a bit of lemon zest and aromatic herbs, and they'll taste so much more. Incidentally, croissants make superb coatings, too.

One beloved treat at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Get some holiday meats in an sealed tub and freeze. While you're at it, reserve some cranberry sauce and sweet glaze in the refrigerator. When needed, defrost the meat, then pop it in a hot oven with the saved glaze for a short time. Let it cool and cut into thin pieces, then lay on top of some sourdough and start building mini sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a surefire hit.

Leftover turkey, meanwhile, could be turned into a zingy salad. There’s always a bit of dark meat left over, and it's perfect for something full of flavour. Pull 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 spicy oil. Garnish with chopped herbs and some green onions, and serve in little gem leaves.

Transforming Remaining Veg

Veg, meanwhile, can be dressed up and ready to party with a big batch of fried potato cake. Mix all your remaining vegetables with herbs, then add salt and pepper and add flour. Stamp out portions to about the size of small rounds, then store in the freezer. Reheat in a hot oven for a few minutes and top with your choice of topping—perhaps sliced beef and sharp horseradish. A word to the wise, though: set some aside for a late breakfast the next day.