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

Party snacks doesn't have to be elaborate, so New Year's offers a perfect chance to use up what's left. The key rule is to keep things to just one bite—guests don't want to manoeuvre a fork. Guests are looking for a comforting taste of hearty fare with a decadent twist.

Should you possess a bit of cured fish left, place it on mini pancakes and top it with affordable roe. Small patties are also just the ticket: If you have leftover smoked haddock or hot smoked salmon, mix it through mashed potato, combine with dill, citrus, and fried leeks, then coat in Japanese breadcrumbs and deep-fry.

You could also get creative with Spanish croquettes. Make the bechamel up to days ahead, then use remaining pork, chicken, or foraged fungi for the interior. Whizz old bread into breadcrumbs 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 thyme, and they'll sing so much more. As an aside, croissants make superb coatings, too.

One beloved treat at this time of year is a post-holiday 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 sweet glaze in the fridge. When needed, thaw the meat, then pop it in a hot oven with the reserved glaze for a short time. Cool and cut into thin pieces, then lay on top of some artisan bread and start building sandwiches with lots of cranberry sauce. Slice into bite-sized pieces for a surefire hit.

Leftover turkey, meanwhile, could be turned into a spicy, crisp salad. You often have a bit of turkey leg left over, and it's perfect for something punchy. Shred the meat, then fry it slowly in a pan, and mix with remaining sauce thinned with lime juice, a dash of soy and a little chilli oil. Garnish with fresh herbs and some green onions, and present in small lettuce cups.

Revamping Remaining Veg

Vegetables, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Combine all your remaining vegetables with herbs, then season and add a binding agent. Stamp out portions to roughly the size of small rounds, then store in the freezer. Reheat in a hot oven for a short time and finish with your choice of topping—perhaps sliced beef and grated horseradish. A good tip, though: save a stash for a late breakfast the next day.