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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 feel special?

Finger food doesn't have to be elaborate, so New Year's offers a perfect opportunity 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 decadent twist.

If you have a bit of smoked salmon left, layer it on mini pancakes and crown it with lumpfish caviar. Small patties are also an ideal choice: Whether you've got leftover smoked haddock or hot smoked salmon, mix it through mashed potato, blend with dill, lemon, and fried leeks, then coat in Japanese breadcrumbs and deep-fry.

You could also have a ball with Spanish croquettes. 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 fry. Sausage roll mixtures are another perfect use for those crumbs, or use them as a jacket for bite-sized chicken. For flavour, just add a bit of citrus zest and aromatic herbs, and they'll taste so much more. As an aside, croissants make excellent coatings, 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 freeze. While you're at it, reserve some berry relish and honey ham glaze in the fridge. When needed, defrost the meat, then place it in a hot oven with the saved glaze for a short time. Let it cool and slice thinly, then lay on top of some sourdough and start building sandwiches with lots of cranberry sauce. Cut into small squares for a surefire hit.

Leftover turkey, meanwhile, could be transformed 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 crisp it slowly in a pan, and mix with remaining sauce loosened with lime juice, a spoonful of soy and a little spicy oil. Garnish with fresh herbs and some sliced spring onion, and present in little gem leaves.

Transforming Remaining Veg

Veg, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Combine all your remaining vegetables with fresh herbs, then season 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 short time and top with your choice of topping—perhaps sliced beef and sharp horseradish. A word to the wise, though: save a stash for a late breakfast the next day.