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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?

Party snacks needn't be fancy, so New Year's presents a perfect chance to use up what's left. The main guideline is to keep things to just one bite—no one wants to handle a fork. People are looking for a comforting taste of hearty fare with a luxurious touch.

If you have a bit of cured fish left, layer it on blinis and top it with lumpfish caviar. Small patties are also just the ticket: If you have remaining fish or hot smoked salmon, mix it through creamy potatoes, combine with fresh herbs, lemon, and fried leeks, then roll in Japanese breadcrumbs and fry until golden.

You could also get creative with croquetas. Make the bechamel a few days ahead, then use remaining pork, chicken, or mushrooms for the interior. Blitz old bread into breadcrumbs to cover them, then fry. Savoury pastry mixtures are another natural home for those breadcrumbs, or use them as a coating for chicken pieces. Seasoning-wise, just add a bit of citrus zest and aromatic herbs, and they'll taste so much more. Incidentally, buttery pastries make superb coatings, too.

One beloved treat at this time of year is a leftovers sandwich, and that doesn't have to stop after Boxing Day. Get some ham and turkey in an sealed tub and freeze. While you're at it, set aside some berry relish and honey ham glaze in the fridge. When needed, thaw the meat, then place it in a preheated oven with the saved glaze for a brief period. Let it cool and cut into thin pieces, then arrange on top of some sourdough and assemble sandwiches with lots of cranberry sauce. Slice into small squares for a surefire hit.

Leftover turkey, meanwhile, could be transformed into a zingy salad. You often have a bit of dark meat left over, and it's ideal for something punchy. Pull 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 fresh herbs and some sliced spring onion, and serve in small lettuce cups.

Revamping Remaining Veg

Vegetables, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Combine all your remaining vegetables with fresh herbs, then add salt and pepper and add a binding agent. Stamp out portions to about the size of small rounds, then store in the freezer. Reheat in a hot oven for a short time and finish with whatever you like—perhaps sliced beef and sharp horseradish. A word to the wise, though: save a stash for brunch the next day.