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What types of canapes can I prepare for New Year’s Eve using my Christmas leftovers that will still feel special?

Finger food needn't be elaborate, so New Year's offers a perfect opportunity to use up what's left. The key rule is to keep things to just one bite—guests don't want to handle a fork. People just want a comforting taste of comfort food with a decadent twist.

If you have a bit of cured fish left, layer it on mini pancakes and crown it with affordable roe. Mini fishcakes are also an ideal choice: If you have leftover smoked haddock or flaked salmon, fold it through creamy potatoes, 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 a few days ahead, then use remaining pork, poultry, or foraged fungi for the filling. Whizz stale bread into crumbs to coat them, then fry. Savoury pastry fillings are another perfect use for those crumbs, or use them as a jacket for chicken pieces. Seasoning-wise, just add a bit of lemon zest and aromatic herbs, and they'll sing so much more. Incidentally, buttery pastries make superb crumbs, too.

One beloved treat 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 sealed tub and freeze. While you're at it, reserve some berry relish and sweet glaze in the refrigerator. When needed, thaw the meat, then place it in a hot oven with the saved glaze for a short time. Let it cool and cut into thin pieces, then lay on top of some sourdough and start building sandwiches with lots of tangy sauce. Cut into small squares for a winner.

Leftover turkey, 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 punchy. Pull the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce loosened with citrus juice, a dash of soy and a little spicy oil. Garnish with fresh herbs and some green onions, and serve in little gem leaves.

Transforming Remaining Veg

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Mix all your leftover veg with herbs, then add salt and pepper and incorporate flour. Cut out portions to roughly the size of small rounds, then keep in the icebox. Reheat in a hot oven for a short time and finish with whatever you like—perhaps roast beef and sharp horseradish. A good tip, though: save a stash for brunch the next day.