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What types of canapes can I whip up for New Year’s Eve using my Christmas remaining food that will still feel special?

Finger food needn't be fancy, so New Year's presents 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 handle a fork. People are looking for a big hug of comfort food with a luxurious touch.

If you have a bit of smoked salmon left, layer it on mini pancakes and crown it with affordable roe. Small patties are also just the ticket: If you have remaining fish or hot smoked salmon, fold it through creamy potatoes, combine with fresh herbs, citrus, and caramelized onions, then coat in panko and fry until golden.

You could also have a ball with croquetas. Prepare the white sauce up to days ahead, then use remaining pork, poultry, or foraged fungi for the interior. Blitz stale bread into crumbs to cover them, then cook until crisp. Savoury pastry mixtures are another perfect use for those crumbs, or use them as a jacket for chicken pieces. Seasoning-wise, just add a bit of lemon zest and thyme, and they'll sing so much more. As an aside, croissants make superb 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 honey ham glaze in the fridge. When needed, thaw 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 artisan bread and start building mini sandwiches with lots of cranberry sauce. Slice into bite-sized pieces for a surefire hit.

Leftover turkey, meanwhile, could be transformed 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 lime juice, a spoonful of soy sauce and a little spicy oil. Finish with fresh herbs and some sliced spring onion, and present in little gem leaves.

Revamping Remaining Veg

Veg, meanwhile, can be scrubbed up and ready to party with a big batch of fried potato cake. Mix all your leftover veg with herbs, then season and add a binding agent. Cut out portions to about the size of small rounds, then store in the freezer. Reheat in a preheated oven for a short time and top with whatever you like—perhaps sliced beef and grated horseradish. A good tip, though: set some aside for a late breakfast the next day.