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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 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—guests don't want to manoeuvre a fork. Guests are looking for a big hug of hearty fare with a decadent twist.

If you have a bit of smoked salmon left, layer it on mini pancakes and top it with lumpfish caviar. Small patties are also just the ticket: Whether you've got leftover smoked haddock or flaked salmon, mix it through mashed potato, combine with fresh herbs, citrus, and fried leeks, then coat in Japanese breadcrumbs and deep-fry.

You could also have a ball with Spanish croquettes. Make the bechamel a few days ahead, then use leftover ham, poultry, or mushrooms for the filling. Blitz stale bread into breadcrumbs to coat them, then cook until crisp. Sausage roll mixtures are another natural home for those breadcrumbs, or use them as a coating for chicken pieces. Seasoning-wise, just add a bit of lemon zest and thyme, and they'll sing so much more. Incidentally, buttery pastries make superb coatings, too.

One beloved treat at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Place some ham and turkey in an airtight container and store in the freezer. While you're at it, set aside some berry relish and honey ham glaze in the fridge. When needed, defrost the meat, then place it in a preheated oven with the reserved glaze for a brief period. Let it cool and cut into thin pieces, then arrange on top of some sourdough and assemble sandwiches with lots of cranberry sauce. Cut into small squares for a surefire hit.

Remaining poultry, meanwhile, could be transformed into a spicy, crisp 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 toss with leftover cranberry sauce thinned with citrus juice, a dash of soy sauce and a little chilli oil. Garnish with fresh herbs and some green onions, and serve in little gem leaves.

Revamping Leftover Vegetables

Veg, meanwhile, can be dressed up and fit for a party with a big batch of fried potato cake. Mix all your leftover veg with herbs, then add salt and pepper and add a binding agent. Cut out portions to roughly the size of small rounds, then keep in the freezer. Refresh in a preheated oven for a short time and top with your choice of topping—perhaps roast beef and grated horseradish. A good tip, though: set some aside for a late breakfast the next day.