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

Party snacks needn't be fancy, so New Year's presents a perfect opportunity to use up what's left. The main guideline is to keep things to just one bite—no one wants to handle a fork. People just want a comforting taste of hearty fare with a decadent twist.

If you have a bit of cured fish left, place it on mini pancakes and top it with lumpfish caviar. Mini fishcakes are also just the ticket: If you have remaining fish 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 have a ball with croquetas. Prepare the white sauce up to days ahead, then use leftover ham, chicken, or foraged fungi for the filling. Blitz old bread into breadcrumbs to coat them, then cook until crisp. Savoury pastry mixtures are another natural home for those breadcrumbs, or use them as a jacket for bite-sized chicken. For flavour, all you need a bit of citrus zest and aromatic herbs, and they'll taste so much more. As an aside, buttery pastries make excellent crumbs, too.

One beloved treat at this time of year is a leftovers sandwich, and that doesn't have to stop after Boxing Day. Place some holiday meats in an airtight container and store in the freezer. While you're at it, set aside some cranberry sauce and sweet glaze in the fridge. When needed, thaw the meat, then pop it in a hot oven with the saved glaze for a brief period. Cool and cut into thin pieces, then lay on top of some artisan bread and start building sandwiches with lots of cranberry sauce. Cut into bite-sized pieces for a surefire hit.

Leftover turkey, meanwhile, could be transformed into a zingy salad. You often have a bit of dark meat left over, and it's perfect for something punchy. Shred the meat, then fry it slowly in a pan, and mix with leftover cranberry sauce thinned with citrus juice, a dash of soy and a little chilli oil. Garnish with chopped herbs and some green onions, and serve in little gem leaves.

Revamping Leftover Vegetables

Vegetables, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Mix all your remaining vegetables with fresh herbs, then season and incorporate a binding agent. Stamp out portions to about the size of small rounds, then store in the freezer. Refresh in a hot oven for a few minutes and finish with your choice of topping—perhaps roast beef and sharp horseradish. A word to the wise, though: set some aside for a late breakfast the next day.