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What kinds of canapes can I whip up for New Year’s Eve using my Christmas remaining food that will still impress guests?

Finger food doesn't have to be elaborate, 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—guests don't want to handle a fork. Guests are looking for a comforting taste of comfort food with a luxurious touch.

Should you possess a bit of cured fish left, layer it on blinis and crown it with affordable roe. Small patties are also just the ticket: Whether you've got leftover smoked haddock or hot smoked salmon, mix it through creamy potatoes, blend with dill, lemon, and caramelized onions, then roll in Japanese breadcrumbs and fry until golden.

You could also have a ball with Spanish croquettes. Make the bechamel up to days ahead, then use leftover ham, poultry, or mushrooms for the interior. Blitz old bread into breadcrumbs to cover them, then fry. Savoury pastry mixtures are another perfect use for those breadcrumbs, or use them as a jacket for bite-sized chicken. For flavour, all you need a bit of lemon zest and thyme, and they'll sing so much more. Incidentally, croissants 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. Place some ham and turkey in an airtight container and freeze. While you're at it, reserve some berry relish and sweet glaze in the refrigerator. When needed, defrost the meat, then pop it in a preheated oven with the reserved glaze for a short time. Cool and slice thinly, then lay on top of some artisan bread and assemble sandwiches with lots of cranberry sauce. Cut into small squares for a winner.

Leftover turkey, meanwhile, could be turned into a zingy salad. You often have 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 remaining sauce thinned with lime juice, a dash of soy and a little chilli oil. Finish with fresh herbs and some green onions, and serve in small lettuce cups.

Transforming Remaining Veg

Veg, 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 add salt and pepper and add a binding agent. Stamp out portions to about the size of blinis, then store in the freezer. Refresh in a hot oven for a short time and top with whatever you like—perhaps roast beef and grated horseradish. A good tip, though: set some aside for brunch the next day.