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

Finger food doesn't have to be fancy, so New Year's offers a perfect chance to use up what's left. The key rule is to keep things 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 crown it with affordable roe. Mini fishcakes are also an ideal choice: Whether you've got remaining fish or hot smoked salmon, fold it through mashed potato, combine with dill, citrus, and caramelized onions, then roll in panko and fry until golden.

You could also have a ball with Spanish croquettes. Make the bechamel up to days ahead, then use leftover ham, poultry, or mushrooms for the interior. Whizz stale bread into crumbs to coat them, then fry. Savoury pastry fillings are another perfect use for those breadcrumbs, or use them as a coating for chicken pieces. For flavour, 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. 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 saved glaze for a brief period. Cool and cut into thin pieces, then lay on top of some artisan bread and assemble sandwiches with lots of tangy sauce. Cut into small squares for a winner.

Leftover turkey, meanwhile, could be transformed into a zingy salad. There’s always a bit of dark meat left over, and it's ideal for something full of flavour. Shred the meat, then crisp it slowly in a pan, and toss with remaining sauce thinned with lime juice, a dash of soy sauce and a little spicy oil. Garnish with chopped herbs and some sliced spring onion, and present 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 add salt and pepper and incorporate a binding agent. Cut out portions to about the size of blinis, then store in the icebox. Refresh in a hot oven for a few minutes and top with your choice of topping—perhaps roast beef and sharp horseradish. A good tip, though: save a stash for a late breakfast the next day.