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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 impress guests?

Party snacks needn't be elaborate, so New Year's offers a great opportunity to use up what's left. The main guideline is to keep things to just one bite—no one wants to manoeuvre a fork. People are looking for a comforting taste of hearty fare with a luxurious touch.

Should you possess a bit of smoked salmon left, place it on blinis and top it with lumpfish caviar. Small patties are also an ideal choice: If you have leftover smoked haddock or flaked salmon, mix it through creamy potatoes, blend with fresh herbs, citrus, and caramelized onions, then coat 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 mushrooms for the filling. Whizz old bread into crumbs to cover them, then cook until crisp. Savoury pastry fillings are another perfect use for those crumbs, or use them as a coating for chicken pieces. For flavour, all you need a bit of citrus zest and thyme, and they'll sing so much more. As an aside, buttery pastries make superb 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 berry relish and honey ham glaze in the fridge. When needed, defrost the meat, then place it in a preheated oven with the reserved glaze for a brief period. Let it cool and cut into thin pieces, then arrange on top of some sourdough and assemble mini sandwiches with lots of tangy sauce. Slice into small squares for a winner.

Leftover turkey, meanwhile, could be transformed into a spicy, crisp salad. There’s always a bit of dark meat left over, and it's ideal for something punchy. Shred the meat, then fry it slowly in a pan, and mix with remaining sauce loosened with lime juice, a dash of soy sauce and a little chilli oil. Garnish with chopped herbs and some sliced spring onion, and serve in little gem leaves.

Transforming Remaining Veg

Veg, 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 add salt and pepper and incorporate a binding agent. Stamp out portions to about the size of small rounds, then store in the icebox. Refresh in a preheated oven for a short time and finish with whatever you like—perhaps sliced beef and sharp horseradish. A word to the wise, though: set some aside for a late breakfast the next day.