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

Finger food needn't be elaborate, so New Year's offers a perfect chance to use up what's left. The main guideline is to stick to items to just one bite—no one wants to handle a fork. People just want a comforting taste of hearty fare with a luxurious touch.

Should you possess a bit of cured fish left, layer it on blinis and crown it with affordable roe. Mini fishcakes are also just the ticket: If you have remaining fish or hot smoked salmon, fold it through mashed potato, combine with fresh herbs, lemon, and caramelized onions, then roll in panko and deep-fry.

You could also have a ball with Spanish croquettes. Make the bechamel a few days ahead, then use remaining pork, poultry, or foraged fungi for the interior. Blitz old bread into crumbs to coat them, then fry. Savoury pastry fillings are another natural home for those crumbs, or use them as a coating for bite-sized chicken. Seasoning-wise, all you need a bit of lemon zest and thyme, and they'll taste so much more. Incidentally, croissants make excellent coatings, too.

One favourite thing at this time of year is a post-holiday 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 berry relish and honey ham glaze in the fridge. When needed, defrost the meat, then place it in a hot oven with the saved glaze for a brief period. Cool and slice thinly, then lay on top of some sourdough and start building sandwiches with lots of cranberry sauce. Cut into small squares for a surefire hit.

Leftover turkey, meanwhile, could be transformed into a spicy, crisp salad. There’s always a bit of dark meat left over, and it's ideal for something full of flavour. Shred the meat, then fry it slowly in a pan, and toss with leftover cranberry sauce loosened with lime juice, a dash of soy sauce and a little spicy oil. Finish with fresh herbs and some green onions, and present in little gem leaves.

Revamping Remaining Veg

Vegetables, meanwhile, can be dressed up and ready to party with a big batch of fried potato cake. Combine all your remaining vegetables with herbs, then season and incorporate flour. Cut out portions to roughly the size of blinis, then keep in the freezer. Refresh in a hot oven for a short time and top with whatever you like—perhaps roast beef and sharp horseradish. A good tip, though: save a stash for brunch the next day.