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What types of canapes can I prepare for New Year’s Eve using my Christmas remaining food that will still feel special?

Finger food doesn't have to be fancy, so New Year's presents a perfect chance to use up what's left. The main guideline is to keep things to just one bite—guests don't want to handle a fork. Guests are looking for a big hug of comfort food with a decadent twist.

If you have a bit of cured fish left, place it on blinis and crown 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, combine with dill, citrus, and fried leeks, then coat in panko and fry until golden.

You could also get creative with Spanish croquettes. Prepare the white sauce a few days ahead, then use leftover ham, chicken, or foraged fungi for the interior. Whizz old bread into breadcrumbs to coat them, then cook until crisp. Sausage roll mixtures are another natural home for those crumbs, or use them as a jacket for bite-sized chicken. For flavour, just add a bit of citrus zest and thyme, and they'll sing so much more. Incidentally, croissants make excellent crumbs, too.

One beloved treat at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Get some holiday meats in an sealed tub and store in the freezer. While you're at it, set aside some berry relish and sweet glaze in the refrigerator. When needed, defrost the meat, then place it in a preheated oven with the saved glaze for a short time. Cool and slice thinly, then arrange on top of some sourdough and start building sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a surefire hit.

Leftover turkey, meanwhile, could be turned into a zingy salad. You often have a bit of turkey leg left over, and it's perfect for something punchy. Shred the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce loosened with citrus juice, a spoonful of soy sauce and a little spicy oil. Garnish with fresh herbs and some sliced spring onion, and serve in small lettuce cups.

Transforming Leftover Vegetables

Veg, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Mix all your remaining vegetables with fresh herbs, then add salt and pepper and add 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 few minutes and finish with whatever you like—perhaps sliced beef and grated horseradish. A good tip, though: save a stash for a late breakfast the next day.