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What kinds of canapes can I prepare 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 key rule is to keep things to just one bite—no one wants to manoeuvre a fork. Guests are looking for a big hug of comfort food with a decadent twist.

If you have a bit of smoked salmon left, place it on blinis and top it with lumpfish caviar. Small patties are also an ideal choice: Whether you've got leftover smoked haddock or flaked salmon, mix it through mashed potato, combine with dill, lemon, and caramelized onions, then roll in panko and deep-fry.

You could also get creative with Spanish croquettes. Prepare the white sauce a few days ahead, then use leftover ham, poultry, or foraged fungi for the interior. Whizz stale bread into crumbs to coat them, then cook until crisp. Savoury pastry mixtures 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, croissants make excellent crumbs, too.

One beloved treat at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Place some ham and turkey in an airtight container and freeze. While you're at it, set aside some cranberry sauce 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. Let it cool and cut into thin pieces, then lay on top of some artisan bread and assemble mini sandwiches with lots of tangy sauce. Slice into small squares for a winner.

Remaining poultry, meanwhile, could be transformed 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 fry it slowly in a pan, and mix with leftover cranberry sauce thinned with lime juice, a dash of soy sauce and a little spicy oil. Garnish with fresh herbs and some sliced spring onion, and present in small lettuce cups.

Transforming Remaining Veg

Vegetables, meanwhile, can be scrubbed 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 flour. Cut out portions to about the size of blinis, then store in the freezer. Reheat in a hot oven for a few minutes and top with your choice of topping—perhaps sliced beef and sharp horseradish. A word to the wise, though: save a stash for a late breakfast the next day.