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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 elaborate, so New Year's presents 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. People are looking for a comforting taste of comfort food with a luxurious touch.

If you have a bit of smoked salmon left, layer it on blinis and crown it with affordable roe. Small patties are also just the ticket: If you have remaining fish or hot smoked salmon, fold it through creamy potatoes, combine with fresh herbs, citrus, and caramelized onions, then roll in Japanese breadcrumbs and fry until golden.

You could also have a ball with croquetas. Prepare the white sauce a few days ahead, then use remaining pork, poultry, or foraged fungi for the filling. Whizz old bread into breadcrumbs to coat them, then cook until crisp. Savoury pastry fillings are another natural home for those breadcrumbs, or use them as a jacket for chicken pieces. Seasoning-wise, just add a bit of lemon zest and thyme, and they'll sing so much more. As an aside, croissants make superb crumbs, too.

One favourite thing at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Get some ham and turkey in an airtight container and store in the freezer. 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 reserved glaze for a brief period. Cool and slice thinly, then lay on top of some artisan bread and assemble mini sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a surefire hit.

Remaining poultry, meanwhile, could be transformed into a spicy, crisp salad. You often have a bit of turkey leg left over, and it's perfect for something punchy. Shred the meat, then fry it slowly in a pan, and toss with leftover cranberry sauce loosened with lime juice, a dash of soy and a little chilli oil. Finish with chopped herbs and some green onions, and serve in small lettuce cups.

Revamping Remaining Veg

Vegetables, meanwhile, can be dressed up and fit for a party with a big batch of fried potato cake. Combine all your remaining vegetables with herbs, then season and add a binding agent. Cut out portions to roughly the size of blinis, then keep in the freezer. Refresh in a hot oven for a few minutes and top with your choice of topping—perhaps sliced beef and sharp horseradish. A good tip, though: save a stash for brunch the next day.