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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 offers a great opportunity to clear the decks. The key rule is to keep things to just one bite—guests don't want to handle a fork. People are looking for a comforting taste of comfort food with a luxurious touch.

Should you possess a bit of smoked salmon left, place it on blinis and crown it with affordable roe. Mini fishcakes are also just the ticket: If you have leftover smoked haddock or flaked salmon, mix it through creamy potatoes, blend with dill, citrus, and fried leeks, then coat in Japanese breadcrumbs and fry until golden.

You could also have a ball with croquetas. Prepare the white sauce a few days ahead, then use remaining pork, chicken, or foraged fungi for the filling. Whizz old bread into breadcrumbs to coat them, then fry. Savoury pastry fillings are another natural home for those breadcrumbs, or use them as a jacket for bite-sized chicken. Seasoning-wise, just add a bit of citrus zest and aromatic herbs, and they'll taste so much more. Incidentally, croissants make excellent coatings, too.

One beloved treat 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 sealed tub and store in the freezer. While you're at it, reserve some berry relish and honey ham glaze in the fridge. When needed, thaw the meat, then pop it in a hot oven with the reserved glaze for a short time. Let it cool and slice thinly, then lay on top of some sourdough and start building sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a winner.

Remaining poultry, meanwhile, could be transformed into a spicy, crisp salad. There’s always a bit of dark meat left over, and it's ideal for something punchy. Shred the meat, then fry it slowly in a pan, and toss with leftover cranberry sauce thinned with lime juice, a dash of soy sauce and a little chilli oil. Finish with chopped herbs and some sliced spring onion, and present in small lettuce cups.

Revamping Leftover Vegetables

Veg, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Combine all your leftover veg with fresh herbs, then add salt and pepper and add flour. Cut out portions to roughly the size of small rounds, then keep in the freezer. Reheat in a preheated oven for a short time and finish with your choice of topping—perhaps roast beef and sharp horseradish. A word to the wise, though: set some aside for a late breakfast the next day.