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

Finger food doesn't have to be elaborate, so New Year's presents a perfect chance to use up what's left. The key rule is to stick to items to just one bite—no one wants to manoeuvre a fork. People just want a big hug of hearty fare 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, mix it through creamy potatoes, combine with fresh herbs, lemon, and caramelized onions, then roll in panko and fry until golden.

You could also get creative with croquetas. Prepare the white sauce a few days ahead, then use leftover ham, chicken, or mushrooms for the filling. Blitz old bread into breadcrumbs to cover them, then cook until crisp. Savoury pastry fillings are another perfect use for those crumbs, or use them as a coating for chicken pieces. Seasoning-wise, just add a bit of citrus zest and aromatic herbs, and they'll taste so much more. Incidentally, croissants make superb coatings, too.

One favourite thing at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Place some holiday meats in an airtight container and freeze. While you're at it, reserve some cranberry sauce and sweet glaze in the refrigerator. When needed, defrost the meat, then place it in a preheated oven with the reserved 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. Slice into small squares for a winner.

Leftover turkey, meanwhile, could be turned into a zingy salad. There’s always a bit of turkey leg 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 thinned with citrus juice, a dash of soy sauce and a little chilli oil. Garnish with chopped herbs and some green onions, and present in small lettuce cups.

Revamping Remaining Veg

Veg, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Mix all your remaining vegetables with herbs, then add salt and pepper and incorporate a binding agent. Stamp out portions to roughly the size of small rounds, then store in the icebox. Reheat in a hot oven for a short time and finish with your choice of topping—perhaps sliced beef and sharp horseradish. A good tip, though: save a stash for brunch the next day.