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

Finger food needn't be fancy, so New Year's presents a perfect chance to clear the decks. The main guideline is to stick to items to just one bite—no one wants to manoeuvre a fork. People are looking for a comforting taste of hearty fare with a luxurious touch.

If you have a bit of cured fish left, layer it on mini pancakes and crown it with affordable roe. Mini fishcakes are also just the ticket: Whether you've got leftover smoked haddock or flaked salmon, mix it through creamy potatoes, combine with fresh herbs, lemon, 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 remaining pork, poultry, or mushrooms for the filling. Blitz old bread into crumbs to cover them, then fry. Savoury pastry mixtures are another perfect use for those breadcrumbs, or use them as a coating for chicken pieces. Seasoning-wise, just add a bit of citrus zest and aromatic herbs, and they'll sing so much more. Incidentally, croissants 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 holiday meats in an airtight container and freeze. While you're at it, set aside some cranberry sauce and honey ham glaze in the refrigerator. When needed, defrost the meat, then place it in a hot oven with the saved glaze for a short time. Let it cool and slice thinly, then arrange on top of some artisan bread and start building sandwiches with lots of tangy sauce. Cut into small squares for a surefire hit.

Leftover turkey, meanwhile, could be turned into a zingy salad. You often have a bit of dark meat left over, and it's perfect for something punchy. 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. Finish with fresh herbs and some sliced spring onion, and serve in little gem leaves.

Transforming Remaining Veg

Veg, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Combine all your leftover veg with herbs, then add salt and pepper and incorporate a binding agent. Stamp out portions to about the size of small rounds, then store in the freezer. Reheat in a hot oven for a few minutes and top with whatever you like—perhaps sliced beef and sharp horseradish. A good tip, though: set some aside for a late breakfast the next day.