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

Finger food doesn't have to be fancy, so New Year's presents a perfect opportunity to use up what's left. The main guideline is to keep things to just one bite—no one wants to handle a fork. People are looking for a comforting taste of hearty fare with a luxurious touch.

If you have a bit of cured fish left, layer it on mini pancakes and crown it with affordable roe. Mini fishcakes are also just the ticket: If you have leftover smoked haddock or hot smoked salmon, fold it through mashed potato, blend with dill, lemon, and fried leeks, then roll in Japanese breadcrumbs and deep-fry.

You could also get creative with croquetas. Prepare the white sauce up to days ahead, then use leftover ham, chicken, or foraged fungi for the filling. Whizz stale bread into breadcrumbs to coat them, then cook until crisp. Savoury pastry mixtures 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 taste so much more. Incidentally, croissants make excellent coatings, too.

One favourite thing at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Place some holiday meats in an airtight container and store in the freezer. While you're at it, set aside some cranberry sauce and honey ham glaze in the fridge. When needed, defrost the meat, then pop it in a hot oven with the saved glaze for a brief period. Let it cool and slice thinly, then arrange on top of some sourdough and assemble sandwiches with lots of tangy sauce. Slice into small squares for a surefire hit.

Leftover turkey, 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 full of flavour. Pull the meat, then fry it slowly in a pan, and toss with leftover cranberry sauce loosened with citrus juice, a dash of soy and a little chilli oil. Finish with chopped herbs and some sliced spring onion, and present in little gem leaves.

Revamping Remaining Veg

Veg, meanwhile, can be dressed up and fit for a party with a big batch of fried potato cake. Combine all your leftover veg 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. Refresh in a hot oven for a few minutes and finish 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.