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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 offers a great chance to use up what's left. The main guideline is to keep things to just one bite—no one wants to manoeuvre a fork. Guests just want a big hug of hearty fare with a decadent twist.

Should you possess a bit of cured fish left, layer it on blinis and top it with lumpfish caviar. Mini fishcakes are also just the ticket: If you have remaining fish or flaked salmon, fold it through mashed potato, blend with fresh herbs, lemon, and caramelized onions, then coat in Japanese breadcrumbs and deep-fry.

You could also get creative with Spanish croquettes. Make the bechamel a few days ahead, then use leftover ham, poultry, or mushrooms for the filling. Whizz stale bread into breadcrumbs to cover them, then cook until crisp. Savoury pastry fillings are another natural home for those crumbs, or use them as a jacket for chicken pieces. Seasoning-wise, just add a bit of citrus zest and aromatic herbs, and they'll taste so much more. Incidentally, croissants make excellent crumbs, too.

One beloved treat at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Place some holiday meats in an airtight container and store in the freezer. While you're at it, set aside some cranberry sauce and sweet glaze in the refrigerator. When needed, defrost the meat, then pop it in a hot oven with the reserved glaze for a brief period. Cool and slice thinly, then arrange on top of some sourdough and assemble sandwiches with lots of cranberry sauce. Slice into bite-sized pieces for a winner.

Remaining poultry, meanwhile, could be turned into a spicy, crisp salad. There’s always a bit of dark meat left over, and it's ideal for something punchy. Pull the meat, then fry it slowly in a pan, and toss with leftover cranberry sauce thinned with lime juice, a dash 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

Vegetables, meanwhile, can be dressed up and ready to party with a big batch of fried potato cake. Combine all your leftover veg with fresh herbs, then season and incorporate flour. Cut out portions to roughly the size of blinis, then store in the freezer. Reheat in a hot oven for a few minutes and finish with your choice of topping—perhaps roast beef and sharp horseradish. A good tip, though: save a stash for a late breakfast the next day.