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What kinds of canapes can I whip up for New Year’s Eve using my Christmas leftovers that will still seem festive?

Party snacks needn't be elaborate, so New Year's offers a perfect opportunity to use up what's left. The key rule is to keep things to just one bite—no one wants to manoeuvre a fork. Guests are looking for a big hug of comfort food with a decadent twist.

Should you possess a bit of cured fish left, place it on mini pancakes and top it with lumpfish caviar. Mini fishcakes are also an ideal choice: Whether you've got remaining fish or flaked salmon, fold it through creamy potatoes, blend with fresh herbs, lemon, and fried leeks, then coat in Japanese breadcrumbs and fry until golden.

You could also have a ball with Spanish croquettes. Prepare the white sauce up to days ahead, then use remaining pork, poultry, or foraged fungi for the interior. Whizz stale bread into crumbs to cover them, then fry. Savoury pastry mixtures are another perfect use for those crumbs, or use them as a jacket for bite-sized chicken. Seasoning-wise, all you need a bit of lemon zest and aromatic herbs, and they'll sing so much more. As an aside, croissants make excellent crumbs, too.

One favourite thing at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Place some ham and turkey in an airtight container and store in the freezer. While you're at it, reserve some cranberry sauce and honey ham glaze in the refrigerator. When needed, defrost the meat, then pop it in a hot oven with the saved glaze for a short time. Cool and cut into thin pieces, then lay on top of some artisan bread and start building mini sandwiches with lots of tangy sauce. Slice into bite-sized pieces for a surefire hit.

Leftover turkey, meanwhile, could be turned 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 citrus juice, a dash of soy and a little chilli oil. Finish with fresh herbs and some green onions, and present in little gem leaves.

Transforming Remaining Veg

Veg, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Combine all your leftover veg with fresh herbs, then season and incorporate a binding agent. Stamp out portions to roughly the size of small rounds, then keep in the freezer. Refresh in a hot oven for a short time and finish with your choice of topping—perhaps roast beef and grated horseradish. A word to the wise, though: save a stash for brunch the next day.