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What types of canapes can I prepare 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 great chance to clear the decks. The key rule is to keep things 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.

Should you possess a bit of cured fish left, place it on blinis and crown it with lumpfish caviar. Small patties are also just the ticket: If you have remaining fish or flaked salmon, mix it through creamy potatoes, blend with fresh herbs, lemon, and caramelized onions, then coat in panko and deep-fry.

You could also have a ball with Spanish croquettes. Prepare the white sauce a few days ahead, then use leftover ham, chicken, or mushrooms for the filling. Blitz stale bread into breadcrumbs to cover them, then fry. Sausage roll mixtures are another natural home for those breadcrumbs, or use them as a jacket for bite-sized chicken. Seasoning-wise, all you need a bit of lemon zest and aromatic herbs, and they'll sing so much more. As an aside, croissants make excellent coatings, too.

One favourite thing at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Get some holiday meats in an airtight container and store in the freezer. While you're at it, reserve some cranberry sauce and sweet glaze in the refrigerator. When needed, thaw the meat, then pop 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 artisan bread and start building sandwiches with lots of tangy sauce. Slice into small squares for a winner.

Remaining poultry, meanwhile, could be transformed into a spicy, crisp salad. You often have a bit of dark meat left over, and it's ideal for something punchy. Pull the meat, then fry it slowly in a pan, and mix with leftover cranberry sauce thinned with lime juice, a spoonful of soy and a little chilli oil. Garnish with chopped herbs and some green onions, and serve in small lettuce cups.

Transforming Remaining Veg

Veg, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Mix all your remaining vegetables with herbs, then season and add a binding agent. Cut out portions to roughly the size of small rounds, then keep in the freezer. Refresh in a hot oven for a short time and finish with your choice of topping—perhaps roast beef and sharp horseradish. A word to the wise, though: save a stash for a late breakfast the next day.