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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 needn't be elaborate, so New Year's presents a great opportunity to clear the decks. The main guideline is to stick to items to just one bite—no one wants to handle a fork. Guests are looking for a comforting taste of hearty fare with a decadent twist.

If you have a bit of cured fish left, place it on mini pancakes and crown it with affordable roe. Small patties are also just the ticket: If you have leftover smoked haddock or flaked salmon, mix it through mashed potato, blend with fresh herbs, citrus, and caramelized onions, then coat in panko and deep-fry.

You could also have a ball with Spanish croquettes. Prepare the white sauce up to days ahead, then use leftover ham, poultry, or mushrooms for the filling. Whizz old bread into crumbs to coat them, then fry. Sausage roll fillings are another perfect use for those crumbs, or use them as a jacket for chicken pieces. For flavour, just add a bit of citrus zest and thyme, and they'll sing so much more. As an aside, buttery pastries make excellent 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 holiday meats in an airtight container and freeze. While you're at it, set aside some berry relish and sweet glaze in the fridge. 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 lay on top of some sourdough and assemble sandwiches with lots of tangy sauce. Slice into small squares for a winner.

Leftover turkey, meanwhile, could be turned into a spicy, crisp salad. There’s always a bit of turkey leg left over, and it's ideal for something full of flavour. Pull the meat, then fry it slowly in a pan, and toss with leftover cranberry sauce loosened with citrus juice, a dash of soy sauce and a little spicy oil. Garnish with chopped herbs and some sliced spring onion, and serve in little gem leaves.

Revamping Leftover Vegetables

Vegetables, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Mix all your remaining vegetables with herbs, then season and incorporate a binding agent. Cut out portions to roughly the size of small rounds, then keep in the freezer. Reheat in a hot oven for a short time and finish with whatever you like—perhaps sliced beef and sharp horseradish. A word to the wise, though: save a stash for a late breakfast the next day.