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

Finger food doesn't have to be fancy, so New Year's offers a great opportunity to clear the decks. The key rule is to stick to items 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 top it with lumpfish caviar. Small patties are also just the ticket: If you have remaining fish or hot smoked salmon, fold it through creamy potatoes, blend with dill, lemon, and caramelized onions, then roll in panko and fry until golden.

You could also have a ball with croquetas. Make the bechamel up to days ahead, then use leftover ham, poultry, or foraged fungi for the filling. Blitz stale bread into breadcrumbs to coat them, then fry. Sausage roll mixtures are another natural home for those breadcrumbs, or use them as a coating for bite-sized chicken. For flavour, all you need a bit of lemon zest and aromatic herbs, 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 store in the freezer. While you're at it, set aside some cranberry sauce and honey ham glaze in the refrigerator. When needed, thaw the meat, then place it in a hot oven with the saved glaze for a short time. Let it cool and cut into thin pieces, then arrange on top of some sourdough and start building sandwiches with lots of cranberry sauce. Cut into bite-sized pieces for a winner.

Leftover turkey, meanwhile, could be transformed into a zingy salad. There’s always a bit of turkey leg left over, and it's ideal for something punchy. Shred the meat, then crisp it slowly in a pan, and toss with leftover cranberry sauce thinned with lime juice, a dash of soy sauce and a little spicy oil. Garnish with fresh herbs and some green onions, 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. Mix all your leftover veg with fresh herbs, then add salt and pepper and add flour. Cut out portions to about the size of small rounds, then store in the freezer. Reheat in a preheated oven for a few minutes and top with whatever you like—perhaps sliced beef and sharp horseradish. A word to the wise, though: save a stash for brunch the next day.