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What kinds of canapes can I prepare for New Year’s Eve using my Christmas remaining food that will still impress guests?

Finger food needn't be fancy, so New Year's offers a great opportunity to clear the decks. The main guideline is to keep things to just one bite—guests don't want to handle a fork. People are looking for a comforting taste of hearty fare with a decadent twist.

If you have a bit of cured fish left, layer it on mini pancakes and top it with lumpfish caviar. Small patties are also an ideal choice: Whether you've got leftover smoked haddock or hot smoked salmon, fold it through creamy potatoes, combine with dill, citrus, and caramelized onions, 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 breadcrumbs to coat them, then fry. Savoury pastry fillings are another perfect use for those breadcrumbs, or use them as a jacket for chicken pieces. For flavour, just add a bit of lemon zest and thyme, and they'll taste so much more. As an aside, buttery pastries make superb crumbs, too.

One beloved treat at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Get some ham and turkey in an airtight container and store in the freezer. While you're at it, reserve some berry relish and sweet glaze in the fridge. When needed, defrost the meat, then pop it in a hot oven with the saved glaze for a short time. Cool and slice thinly, then lay on top of some artisan bread and start building sandwiches with lots of tangy sauce. Slice into small squares for a winner.

Remaining poultry, meanwhile, could be turned into a spicy, crisp salad. There’s always a bit of turkey leg left over, and it's perfect for something punchy. Shred the meat, then crisp it slowly in a pan, and toss with leftover cranberry sauce thinned with lime juice, a dash of soy and a little chilli oil. Garnish with chopped herbs and some sliced spring onion, and present in small lettuce cups.

Revamping Remaining Veg

Veg, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Combine all your remaining vegetables with herbs, then add salt and pepper and add a binding agent. Stamp out portions to about the size of blinis, then keep in the freezer. Reheat in a preheated oven for a short time and top with your choice of topping—perhaps roast beef and grated horseradish. A good tip, though: set some aside for brunch the next day.