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What types 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 chance to clear the decks. The key rule is to stick to items to just one bite—no one wants to manoeuvre a fork. People just want a comforting taste of comfort food with a decadent twist.

If you have a bit of cured fish left, layer it on blinis and crown it with affordable roe. Small patties are also just the ticket: 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 fry until golden.

You could also get creative with Spanish croquettes. Make the bechamel a few days ahead, then use leftover ham, poultry, or mushrooms for the interior. Blitz old bread into crumbs to cover them, then cook until crisp. Savoury pastry fillings are another perfect use for those crumbs, or use them as a jacket for chicken pieces. Seasoning-wise, just add a bit of lemon zest and thyme, and they'll taste so much more. Incidentally, buttery pastries make excellent coatings, too.

One favourite thing at this time of year is a leftovers sandwich, and that doesn't have to stop after Boxing Day. Get some ham and turkey in an airtight container and freeze. While you're at it, set aside some berry relish and honey ham glaze in the fridge. When needed, defrost the meat, then place it in a hot oven with the saved glaze for a brief period. Let it cool and slice thinly, then arrange on top of some sourdough and assemble sandwiches with lots of tangy sauce. Slice into small squares for a winner.

Remaining poultry, meanwhile, could be turned 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 lime juice, a spoonful of soy and a little chilli oil. Garnish with chopped herbs and some sliced spring onion, and serve in little gem leaves.

Revamping Remaining Veg

Veg, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Combine all your remaining vegetables with herbs, then season and add flour. Stamp out portions to roughly the size of small rounds, then keep in the icebox. Reheat in a preheated oven for a few minutes and top with your choice of topping—perhaps sliced beef and grated horseradish. A word to the wise, though: save a stash for brunch the next day.