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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 needn't be elaborate, so New Year's presents a perfect chance to clear the decks. The key rule is to keep things to just one bite—no one wants to handle a fork. Guests just want a big hug of comfort food with a luxurious touch.

Should you possess a bit of smoked salmon left, layer it on mini pancakes and top it with affordable roe. Small patties are also an ideal choice: Whether you've got remaining fish or flaked salmon, fold it through creamy potatoes, blend with fresh herbs, citrus, and fried leeks, then roll in Japanese breadcrumbs and fry until golden.

You could also have a ball with croquetas. Make the bechamel a few days ahead, then use leftover ham, chicken, or mushrooms for the interior. Blitz old bread into crumbs to coat them, then cook until crisp. Sausage roll mixtures are another natural home for those crumbs, or use them as a jacket for chicken pieces. For flavour, all you need a bit of citrus zest and thyme, and they'll taste so much more. As an aside, buttery pastries make excellent crumbs, too.

One beloved treat at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Place some ham and turkey in an sealed tub and freeze. While you're at it, reserve some berry relish and sweet glaze in the refrigerator. When needed, defrost the meat, then place it in a hot oven with the saved glaze for a brief period. Cool and slice thinly, then arrange on top of some artisan bread and assemble sandwiches with lots of tangy sauce. Slice into small squares for a winner.

Leftover turkey, meanwhile, could be turned into a zingy salad. There’s always a bit of dark meat left over, and it's perfect for something punchy. Shred the meat, then fry it slowly in a pan, and toss with leftover cranberry sauce loosened with citrus juice, a dash of soy and a little spicy oil. Garnish with fresh herbs and some green onions, and serve in little gem leaves.

Transforming Remaining Veg

Veg, 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 add salt and pepper and add a binding agent. Stamp out portions to roughly the size of blinis, then store in the freezer. Reheat in a hot oven for a few minutes and top with your choice of topping—perhaps sliced beef and sharp horseradish. A word to the wise, though: set some aside for a late breakfast the next day.