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What types of canapes can I prepare for New Year’s Eve using my Christmas leftovers that will still seem festive?

Party snacks needn't be elaborate, so New Year's offers a perfect chance to clear the decks. The main guideline is to stick to items to just one bite—guests don't want to handle a fork. People are looking for a big hug of comfort food with a luxurious touch.

Should you possess a bit of cured fish left, place it on mini pancakes and top it with affordable roe. Small patties are also an ideal choice: Whether you've got remaining fish or flaked salmon, fold it through creamy potatoes, combine with dill, citrus, and caramelized onions, then coat in panko and deep-fry.

You could also have a ball with croquetas. Make the bechamel up to days ahead, then use leftover ham, poultry, or foraged fungi for the interior. Whizz old bread into breadcrumbs to coat them, then cook until crisp. Savoury pastry mixtures are another perfect use for those breadcrumbs, or use them as a jacket for bite-sized chicken. Seasoning-wise, just add a bit of lemon zest and aromatic herbs, and they'll sing so much more. Incidentally, buttery pastries make superb coatings, too.

One favourite thing at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Get some holiday meats in an airtight container and freeze. While you're at it, set aside some cranberry sauce 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. Let it cool and slice thinly, then lay on top of some artisan bread and start building sandwiches with lots of tangy sauce. Cut 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 ideal for something full of flavour. Pull the meat, then crisp it slowly in a pan, and toss with remaining sauce thinned with lime juice, a spoonful of soy and a little chilli oil. Garnish with chopped herbs and some sliced spring onion, and present in little gem leaves.

Revamping Remaining Veg

Veg, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Mix all your leftover veg with herbs, then add salt and pepper and add a binding agent. Cut out portions to roughly the size of small rounds, then store in the freezer. Reheat in a preheated oven for a short time and finish with whatever you like—perhaps roast beef and grated horseradish. A word to the wise, though: save a stash for a late breakfast the next day.