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What types of canapes can I whip up for New Year’s Eve using my Christmas leftovers that will still feel special?

Finger food needn't be fancy, so New Year's presents a perfect opportunity to use up what's left. The key rule is to keep things to just one bite—guests don't want to handle a fork. People just want a big hug of hearty fare with a decadent twist.

Should you possess a bit of smoked salmon left, layer it on mini pancakes and top it with lumpfish caviar. Mini fishcakes are also an ideal choice: Whether you've got remaining fish or hot smoked salmon, fold it through creamy potatoes, blend with dill, citrus, and fried leeks, then coat in Japanese breadcrumbs and fry until golden.

You could also have a ball with Spanish croquettes. Make the bechamel up to days ahead, then use remaining pork, poultry, or foraged fungi for the filling. Blitz stale bread into breadcrumbs to coat them, then fry. Savoury pastry fillings are another natural home for those breadcrumbs, or use them as a jacket for chicken pieces. For flavour, just add a bit of citrus zest and thyme, and they'll sing so much more. As an aside, croissants make excellent crumbs, too.

One beloved treat at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Place some ham and turkey in an sealed tub and freeze. While you're at it, set aside some berry relish and sweet glaze in the fridge. When needed, thaw the meat, then pop it in a hot oven with the reserved glaze for a brief period. Cool and slice thinly, then arrange on top of some sourdough and assemble sandwiches with lots of cranberry sauce. Slice into bite-sized pieces for a winner.

Remaining poultry, meanwhile, could be turned into a zingy salad. You often have a bit of turkey leg left over, and it's ideal for something full of flavour. Pull the meat, then fry it slowly in a pan, and toss with remaining sauce loosened with lime juice, a dash of soy sauce and a little spicy oil. Finish with fresh herbs and some sliced spring onion, and present in little gem leaves.

Revamping Remaining Veg

Veg, meanwhile, can be dressed up and ready to party with a big batch of fried potato cake. Mix 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 keep in the freezer. Refresh in a hot oven for a short time and finish with your choice of topping—perhaps sliced beef and grated horseradish. A good tip, though: save a stash for brunch the next day.