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What kinds of canapes can I prepare for New Year’s Eve using my Christmas leftovers that will still impress guests?

Finger food needn't be fancy, so New Year's presents a perfect chance to clear the decks. The main guideline is to stick to items to just one bite—guests don't want to manoeuvre a fork. Guests are looking for a big hug of comfort food with a decadent twist.

If you have a bit of cured fish left, layer it on mini pancakes and top it with lumpfish caviar. Small patties are also just the ticket: Whether you've got remaining fish or hot smoked salmon, mix it through creamy potatoes, combine with dill, lemon, and fried leeks, then coat in Japanese breadcrumbs and fry until golden.

You could also get creative with croquetas. Prepare the white sauce up to days ahead, then use leftover ham, poultry, or foraged fungi for the filling. Whizz stale bread into crumbs to coat them, then fry. Sausage roll mixtures are another natural home for those crumbs, or use them as a jacket for chicken pieces. Seasoning-wise, just add a bit of citrus zest and aromatic herbs, and they'll sing so much more. Incidentally, 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 store in the freezer. While you're at it, reserve some cranberry sauce and honey ham glaze in the refrigerator. When needed, thaw the meat, then place it in a hot oven with the reserved glaze for a brief period. Cool and cut into thin pieces, then lay on top of some artisan bread and assemble sandwiches with lots of cranberry sauce. Cut into bite-sized pieces 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 ideal for something full of flavour. Shred 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. Finish with chopped herbs and some sliced spring onion, and serve in little gem leaves.

Revamping Leftover Vegetables

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 fresh 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 preheated oven for a few minutes and finish with your choice of topping—perhaps sliced beef and sharp horseradish. A good tip, though: set some aside for brunch the next day.