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What kinds of canapes can I prepare for New Year’s Eve using my Christmas remaining food that will still seem festive?

Finger food needn't be fancy, so New Year's presents a great chance to clear the decks. The key rule is to keep things to just one bite—guests don't want to manoeuvre a fork. People just want a big hug of hearty fare with a decadent twist.

If you have a bit of cured fish left, place 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 flaked salmon, fold it through mashed potato, combine with dill, lemon, and fried leeks, then coat in panko and deep-fry.

You could also get creative with Spanish croquettes. Make the bechamel a few days ahead, then use remaining pork, chicken, or mushrooms for the filling. Whizz stale bread into breadcrumbs to cover them, then fry. Sausage roll mixtures are another natural home for those crumbs, or use them as a jacket for bite-sized chicken. Seasoning-wise, just add a bit of lemon zest and aromatic herbs, and they'll sing so much more. As an aside, croissants make superb coatings, too.

One favourite thing at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Get some holiday meats in an airtight container 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 preheated oven with the reserved glaze for a short time. Let it cool and cut into thin pieces, then arrange on top of some artisan bread and assemble mini sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a winner.

Leftover turkey, meanwhile, could be turned into a zingy salad. There’s always a bit of dark meat 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 citrus juice, a spoonful of soy sauce and a little spicy oil. Garnish with fresh herbs and some sliced spring onion, and serve in small lettuce cups.

Revamping Leftover Vegetables

Veg, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Mix all your leftover veg with fresh herbs, then add salt and pepper and add a binding agent. Cut out portions to about the size of small rounds, then keep in the icebox. Refresh in a hot oven for a few minutes 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.