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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 doesn't have to be elaborate, so New Year's presents a perfect opportunity to clear the decks. The key rule is to keep things to just one bite—no one wants to handle a fork. People just want a big hug 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 an ideal choice: If you have remaining fish or flaked salmon, mix it through mashed potato, combine with dill, lemon, and fried leeks, then roll in panko and deep-fry.

You could also get creative with croquetas. Make the bechamel a few days ahead, then use leftover ham, chicken, or mushrooms for the filling. Whizz stale bread into breadcrumbs to coat them, then fry. Savoury pastry fillings are another natural home for those crumbs, or use them as a coating for chicken pieces. Seasoning-wise, just add a bit of citrus zest and thyme, 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. Place some holiday meats in an sealed tub and freeze. While you're at it, reserve some berry relish and honey ham glaze in the refrigerator. When needed, defrost the meat, then pop it in a hot oven with the reserved glaze for a brief period. Let it cool and slice thinly, then arrange on top of some artisan bread and assemble sandwiches with lots of tangy sauce. Cut into small squares for a winner.

Remaining poultry, meanwhile, could be turned into a zingy salad. There’s always a bit of dark meat left over, and it's perfect for something full of flavour. Shred the meat, then fry it slowly in a pan, and toss with leftover cranberry sauce loosened with lime juice, a dash of soy and a little chilli oil. Garnish with chopped herbs and some green onions, and serve in little gem leaves.

Transforming Remaining Veg

Vegetables, meanwhile, can be dressed up and ready to party with a big batch of fried potato cake. Mix all your leftover veg with herbs, then season and incorporate a binding agent. Cut out portions to about the size of small rounds, then store in the freezer. Refresh in a preheated oven for a short time and finish with whatever you like—perhaps roast beef and grated horseradish. A good tip, though: set some aside for a late breakfast the next day.