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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 feel special?

Finger food needn't be elaborate, so New Year's offers a great chance to clear the decks. The key rule is to keep things to just one bite—guests don't want to handle a fork. People are looking for a big hug of hearty fare with a luxurious touch.

If you have a bit of smoked salmon left, place it on mini pancakes and crown it with lumpfish caviar. Mini fishcakes are also an ideal choice: If you have leftover smoked haddock or flaked salmon, fold it through mashed potato, combine with dill, lemon, and fried leeks, then coat in Japanese breadcrumbs and fry until golden.

You could also have a ball with Spanish croquettes. Prepare the white sauce up to days ahead, then use leftover ham, poultry, or foraged fungi for the filling. Whizz stale bread into crumbs to cover them, then cook until crisp. Sausage roll mixtures are another natural home for those crumbs, or use them as a jacket for chicken pieces. For flavour, all you need a bit of lemon zest and aromatic herbs, and they'll sing so much more. Incidentally, buttery pastries make superb coatings, too.

One favourite thing at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Get 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 refrigerator. When needed, defrost the meat, then place it in a hot oven with the reserved glaze for a brief period. Let it cool and slice thinly, then arrange on top of some artisan bread and assemble mini sandwiches with lots of cranberry sauce. Slice into bite-sized pieces for a winner.

Remaining poultry, meanwhile, could be turned into a zingy salad. There’s always a bit of turkey leg left over, and it's perfect for something full of flavour. Pull the meat, then fry it slowly in a pan, and toss with leftover cranberry sauce thinned with lime juice, a dash of soy and a little chilli oil. Finish with chopped herbs and some sliced spring onion, and serve in small lettuce cups.

Revamping Remaining Veg

Veg, meanwhile, can be scrubbed up and fit for a party with a big batch of fried potato cake. Combine all your leftover veg with fresh herbs, then season and incorporate flour. Cut out portions to roughly the size of small rounds, then store in the freezer. Refresh in a hot oven for a few minutes and top with your choice of topping—perhaps roast beef and grated horseradish. A word to the wise, though: set some aside for brunch the next day.