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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 feel special?

Finger food needn't be fancy, so New Year's offers a great opportunity to use up what's left. The key rule is to stick to items to just one bite—no one wants to manoeuvre a fork. People are looking for a comforting taste of comfort food with a luxurious touch.

Should you possess a bit of cured fish left, layer it on mini pancakes and top it with affordable roe. Mini fishcakes are also an ideal choice: Whether you've got remaining fish or hot smoked salmon, mix it through creamy potatoes, blend with fresh herbs, lemon, and caramelized onions, then roll in Japanese breadcrumbs and deep-fry.

You could also get creative with croquetas. Prepare the white sauce up to days ahead, then use remaining pork, poultry, or mushrooms for the interior. Whizz old bread into crumbs to coat them, then cook until crisp. Sausage roll mixtures are another natural home for those breadcrumbs, or use them as a jacket for chicken pieces. For flavour, all you need a bit of citrus zest and aromatic herbs, and they'll sing so much more. Incidentally, croissants make excellent coatings, too.

One beloved treat at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Get some holiday meats in an sealed tub and store in the freezer. While you're at it, reserve some cranberry sauce and sweet glaze in the fridge. When needed, thaw the meat, then pop it in a hot oven with the reserved glaze for a short time. Cool and cut into thin pieces, then arrange on top of some artisan bread and assemble mini sandwiches with lots of cranberry sauce. Slice into bite-sized pieces for a surefire hit.

Remaining poultry, meanwhile, could be transformed into a zingy salad. You often have a bit of turkey leg left over, and it's perfect for something punchy. Pull the meat, then fry it slowly in a pan, and toss with remaining sauce loosened with lime juice, a dash 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. Mix all your leftover veg with herbs, then season and add flour. Stamp out portions to about the size of small rounds, then store in the icebox. Refresh in a preheated oven for a short time and top with your choice of topping—perhaps roast beef and sharp horseradish. A good tip, though: set some aside for brunch the next day.