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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 elaborate, so New Year's presents a perfect chance to clear the decks. The key rule is to stick to items to just one bite—guests don't want to handle a fork. Guests are looking for a big hug of hearty fare with a luxurious touch.

If you have a bit of cured fish left, layer it on blinis and top it with affordable roe. Mini fishcakes are also just the ticket: If you have remaining fish or hot smoked salmon, fold it through creamy potatoes, combine with fresh herbs, lemon, and caramelized onions, then coat in panko and fry until golden.

You could also have a ball with Spanish croquettes. Prepare the white sauce a few days ahead, then use remaining pork, poultry, or foraged fungi for the interior. Blitz old bread into crumbs to coat them, then fry. Savoury pastry mixtures are another natural home for those crumbs, or use them as a coating for bite-sized chicken. Seasoning-wise, just add a bit of citrus zest and thyme, and they'll taste so much more. As an aside, buttery pastries make excellent coatings, too.

One beloved treat at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Place some ham and turkey in an airtight container and freeze. While you're at it, set aside some cranberry sauce and sweet glaze in the refrigerator. When needed, thaw the meat, then pop it in a hot oven with the reserved glaze for a short time. Cool and slice thinly, then lay on top of some artisan bread and assemble sandwiches with lots of cranberry sauce. Slice 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. Shred the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce thinned with lime juice, a dash of soy sauce and a little spicy oil. Garnish with chopped herbs and some green onions, and present in little gem leaves.

Transforming Remaining Veg

Vegetables, meanwhile, can be dressed up and fit for a party with a big batch of bubble and squeak. Mix all your leftover veg with herbs, then season and add a binding agent. Stamp out portions to about the size of small rounds, then keep in the icebox. Refresh in a preheated oven for a few minutes and top with your choice of topping—perhaps roast beef and sharp horseradish. A word to the wise, though: save a stash for brunch the next day.