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What types of canapes can I whip up for New Year’s Eve using my Christmas leftovers that will still impress guests?

Finger food doesn't have to be elaborate, so New Year's offers a perfect opportunity to clear the decks. The key rule is to keep things to just one bite—no one wants to manoeuvre a fork. People are looking for a big hug of hearty fare with a decadent twist.

Should you possess a bit of cured fish left, place it on mini pancakes and crown it with lumpfish caviar. Mini fishcakes are also just the ticket: If you have leftover smoked haddock or hot smoked salmon, mix it through mashed potato, combine with fresh herbs, citrus, and caramelized onions, then coat in Japanese breadcrumbs and deep-fry.

You could also get creative with Spanish croquettes. Make the bechamel a few days ahead, then use leftover ham, chicken, or foraged fungi for the filling. Blitz old bread into crumbs to cover them, then fry. Sausage roll mixtures are another natural home for those breadcrumbs, or use them as a jacket for chicken pieces. For flavour, just add a bit of lemon zest and thyme, and they'll sing so much more. As an aside, croissants 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. Get some holiday meats in an airtight container and store in the freezer. While you're at it, set aside some berry relish and sweet glaze in the fridge. When needed, thaw the meat, then pop it in a preheated oven with the reserved glaze for a short time. Cool and slice thinly, then lay on top of some artisan bread and start building sandwiches with lots of cranberry sauce. Cut into bite-sized pieces for a surefire hit.

Remaining poultry, meanwhile, could be transformed into a zingy salad. There’s always a bit of turkey leg left over, and it's perfect for something full of flavour. Shred the meat, then crisp it slowly in a pan, and mix with remaining sauce thinned with citrus juice, a dash of soy and a little spicy oil. Garnish with chopped herbs and some sliced spring onion, and serve in little gem leaves.

Revamping Remaining Veg

Vegetables, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Mix all your leftover veg with fresh herbs, then season and add a binding agent. Cut out portions to roughly the size of blinis, then keep in the freezer. Refresh in a hot oven for a few minutes and top with your choice of topping—perhaps roast beef and grated horseradish. A good tip, though: save a stash for a late breakfast the next day.