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What types of canapes can I prepare for New Year’s Eve using my Christmas remaining food that will still seem festive?

Finger food doesn't have to be elaborate, so New Year's offers a perfect chance to clear the decks. The main guideline is to keep things to just one bite—no one wants to manoeuvre a fork. People just want a comforting taste of hearty fare with a decadent twist.

If you have a bit of smoked salmon left, layer it on blinis and crown it with affordable roe. Small patties are also just the ticket: Whether you've got leftover smoked haddock or hot smoked salmon, fold it through creamy potatoes, blend with fresh herbs, citrus, and fried leeks, then coat in Japanese breadcrumbs and fry until golden.

You could also have a ball with Spanish croquettes. Make the bechamel up to days ahead, then use leftover ham, chicken, or mushrooms for the filling. Whizz stale bread into breadcrumbs to cover them, then cook until crisp. Sausage roll mixtures are another natural home for those breadcrumbs, or use them as a jacket for bite-sized chicken. For flavour, just add a bit of lemon zest and thyme, 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. Get some holiday meats in an sealed tub and freeze. 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 hot oven with the reserved glaze for a brief period. Cool and cut into thin pieces, then arrange on top of some artisan bread and start building mini sandwiches with lots of tangy sauce. Slice into small squares for a surefire hit.

Remaining poultry, meanwhile, could be turned into a zingy salad. You often have a bit of dark meat left over, and it's ideal for something punchy. Pull the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce thinned with lime juice, a spoonful of soy sauce and a little chilli oil. Garnish with chopped herbs and some sliced spring onion, and serve in little gem leaves.

Revamping Remaining Veg

Vegetables, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Combine all your remaining vegetables with fresh herbs, then add salt and pepper and add flour. Stamp out portions to roughly the size of blinis, then store in the icebox. Refresh in a hot oven for a short time and finish with whatever you like—perhaps roast beef and sharp horseradish. A good tip, though: set some aside for a late breakfast the next day.