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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 feel special?

Finger food needn't be elaborate, so New Year's presents a perfect chance to clear the decks. The main guideline is to keep things to just one bite—guests don't want to handle a fork. Guests just want a big hug of hearty fare with a luxurious touch.

If you have a bit of cured fish left, place it on blinis and top it with lumpfish caviar. Small patties are also an ideal choice: Whether you've got remaining fish or flaked salmon, fold it through creamy potatoes, combine with dill, citrus, and caramelized onions, then coat in Japanese breadcrumbs and fry until golden.

You could also have a ball with Spanish croquettes. Prepare the white sauce a few days ahead, then use leftover ham, poultry, or foraged fungi for the filling. Blitz stale bread into crumbs to coat them, then fry. Sausage roll fillings are another natural home for those crumbs, or use them as a coating for chicken pieces. Seasoning-wise, all you need a bit of lemon zest and thyme, and they'll sing so much more. As an aside, buttery pastries make excellent coatings, too.

One beloved treat at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Place some holiday meats in an sealed tub and freeze. While you're at it, reserve some cranberry sauce and honey ham glaze in the refrigerator. When needed, defrost the meat, then pop it in a hot oven with the saved glaze for a short time. Cool and slice thinly, then arrange on top of some artisan bread and start building sandwiches with lots of tangy sauce. Slice into bite-sized pieces for a winner.

Remaining poultry, meanwhile, could be transformed into a spicy, crisp salad. There’s always a bit of turkey leg left over, and it's perfect for something punchy. Shred the meat, then crisp it slowly in a pan, and toss with remaining sauce loosened with lime juice, a dash of soy and a little chilli oil. Garnish with chopped herbs and some green onions, and serve in small lettuce cups.

Revamping Leftover Vegetables

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 herbs, then add salt and pepper and add a binding agent. Stamp out portions to about the size of small rounds, then store in the freezer. Reheat in a hot oven for a short time and top with whatever you like—perhaps sliced beef and sharp horseradish. A word to the wise, though: save a stash for brunch the next day.