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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 doesn't have to be fancy, so New Year's presents a perfect opportunity to clear the decks. The main guideline is to keep things to just one bite—no one wants to handle a fork. People just want a big hug of comfort food with a luxurious touch.

Should you possess a bit of smoked salmon left, place it on blinis and crown it with lumpfish caviar. Small patties are also an ideal choice: 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 Japanese breadcrumbs and deep-fry.

You could also have a ball with Spanish croquettes. Prepare the white sauce up to days ahead, then use remaining pork, poultry, or mushrooms for the interior. Blitz stale bread into crumbs to coat them, then fry. Sausage roll mixtures are another perfect use for those breadcrumbs, or use them as a jacket for chicken pieces. For flavour, all you need a bit of citrus zest and aromatic herbs, and they'll taste 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. Get some holiday meats in an sealed tub and store in the freezer. While you're at it, reserve some berry relish and honey ham glaze in the refrigerator. When needed, defrost the meat, then pop it in a preheated oven with the reserved glaze for a brief period. Cool and cut into thin pieces, then lay on top of some sourdough and assemble sandwiches with lots of tangy sauce. Cut into small squares for a winner.

Remaining poultry, meanwhile, could be turned into a zingy salad. There’s always a bit of turkey leg left over, and it's perfect for something full of flavour. Pull the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce loosened with citrus juice, a spoonful of soy and a little chilli oil. Garnish with chopped herbs and some green onions, and serve in little gem leaves.

Transforming Remaining Veg

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of fried potato cake. Mix all your remaining vegetables with fresh herbs, then season and incorporate flour. Stamp out portions to about the size of blinis, then store in the freezer. 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 a late breakfast the next day.