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

Finger food doesn't have to be fancy, so New Year's offers a great opportunity to use up what's left. The key rule is to keep things to just one bite—no one wants to handle a fork. Guests just want a big hug of comfort food with a luxurious touch.

If you have a bit of smoked salmon left, layer it on blinis and top it with lumpfish caviar. Mini fishcakes are also an ideal choice: If you have leftover smoked haddock or flaked salmon, mix it through creamy potatoes, combine with dill, lemon, and caramelized onions, then coat in panko and fry until golden.

You could also get creative with Spanish croquettes. Make the bechamel up to days ahead, then use remaining pork, chicken, or mushrooms for the interior. Whizz old bread into breadcrumbs to cover them, then cook until crisp. Sausage roll fillings are another natural home for those crumbs, or use them as a jacket for bite-sized chicken. Seasoning-wise, just add a bit of citrus zest and aromatic herbs, and they'll sing so much more. As an aside, buttery pastries make superb crumbs, too.

One favourite thing at this time of year is a leftovers sandwich, and that doesn't have to stop after Boxing Day. Get some holiday meats in an airtight container and store in the freezer. While you're at it, reserve some cranberry sauce and honey ham glaze in the refrigerator. When needed, defrost the meat, then pop it in a hot oven with the saved glaze for a short time. Cool and slice thinly, then arrange on top of some artisan bread and start building sandwiches with lots of cranberry sauce. Slice into small squares for a surefire hit.

Leftover turkey, meanwhile, could be turned into a spicy, crisp salad. You often have a bit of turkey leg left over, and it's ideal for something full of flavour. Shred the meat, then crisp it slowly in a pan, and mix with remaining sauce loosened with citrus juice, a spoonful of soy sauce and a little spicy oil. Garnish with chopped herbs and some sliced spring onion, and serve in little gem leaves.

Transforming Remaining Veg

Veg, meanwhile, can be dressed up and fit for a party with a big batch of fried potato cake. Combine all your remaining vegetables with fresh herbs, then season and incorporate flour. Cut out portions to roughly the size of blinis, then store in the freezer. Refresh in a preheated oven for a short time and top with your choice of topping—perhaps sliced beef and grated horseradish. A good tip, though: save a stash for brunch the next day.