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

Finger food needn't be fancy, so New Year's offers a great opportunity 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 comforting taste of comfort food with a decadent twist.

Should you possess a bit of smoked salmon left, place it on blinis and crown it with affordable roe. Mini fishcakes are also just the ticket: If you have leftover smoked haddock or flaked salmon, fold it through mashed potato, combine with fresh herbs, lemon, and fried leeks, then coat in panko and deep-fry.

You could also get creative with Spanish croquettes. Make the bechamel up to days ahead, then use leftover ham, chicken, or mushrooms for the filling. Whizz old bread into crumbs to coat them, then fry. Savoury pastry mixtures are another natural home for those crumbs, or use them as a jacket for chicken pieces. For flavour, just add a bit of citrus zest and aromatic herbs, and they'll sing so much more. As an aside, buttery pastries make superb 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, set aside some berry relish and honey ham glaze in the refrigerator. When needed, thaw the meat, then pop it in a preheated oven with the saved glaze for a brief period. Cool and cut into thin pieces, then lay on top of some artisan bread and start building sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a surefire hit.

Remaining poultry, meanwhile, could be turned into a zingy 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 toss with leftover cranberry sauce thinned with citrus juice, a dash of soy and a little spicy oil. Finish with chopped herbs and some green onions, and present in small lettuce cups.

Revamping Leftover Vegetables

Veg, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Combine all your remaining vegetables with fresh herbs, then season and add a binding agent. Stamp out portions to about the size of small rounds, then keep in the freezer. Reheat in a hot oven for a few minutes and finish with your choice of topping—perhaps roast beef and sharp horseradish. A good tip, though: save a stash for brunch the next day.