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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 needn't be fancy, so New Year's offers a perfect chance to clear the decks. The main guideline is to keep things to just one bite—no one wants to manoeuvre a fork. Guests just want a big hug of hearty fare with a luxurious touch.

Should you possess a bit of cured fish left, place it on blinis and crown it with affordable roe. Small patties are also an ideal choice: If you have remaining fish or flaked salmon, mix it through mashed potato, blend with dill, citrus, and caramelized onions, then coat in Japanese breadcrumbs and deep-fry.

You could also have a ball with Spanish croquettes. Prepare the white sauce a few days ahead, then use leftover ham, poultry, or mushrooms for the interior. Whizz stale bread into breadcrumbs to cover them, then fry. Sausage roll fillings are another perfect use for those breadcrumbs, or use them as a jacket for chicken pieces. Seasoning-wise, all you need a bit of lemon zest and aromatic herbs, and they'll sing so much more. Incidentally, buttery pastries make excellent crumbs, too.

One favourite thing at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Get some ham and turkey in an sealed tub and freeze. While you're at it, reserve some berry relish and honey ham glaze in the fridge. When needed, thaw the meat, then pop it in a hot oven with the saved glaze for a brief period. Let it cool and cut into thin pieces, then arrange on top of some artisan bread and assemble sandwiches with lots of cranberry sauce. Slice into small squares for a winner.

Remaining poultry, meanwhile, could be turned into a spicy, crisp 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 chopped herbs and some green onions, and serve in small lettuce cups.

Revamping Leftover Vegetables

Veg, meanwhile, can be scrubbed up and fit for a party with a big batch of fried potato cake. Mix all your remaining vegetables with herbs, then add salt and pepper and add flour. Stamp out portions to roughly the size of small rounds, then keep in the icebox. Reheat in a preheated oven for a few minutes and top with your choice of topping—perhaps sliced beef and grated horseradish. A word to the wise, though: save a stash for a late breakfast the next day.