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

Party snacks needn't be fancy, so New Year's offers a perfect opportunity to clear the decks. The main guideline is to keep things to just one bite—guests don't want to handle a fork. People are looking for a big hug of hearty fare with a decadent twist.

If you have a bit of cured fish left, place it on blinis and crown it with affordable roe. Small patties are also just the ticket: If you have leftover smoked haddock or hot smoked salmon, mix it through mashed potato, blend with fresh herbs, citrus, and fried leeks, then roll in Japanese breadcrumbs and fry until golden.

You could also get creative with Spanish croquettes. Make the bechamel a few days ahead, then use remaining pork, chicken, or mushrooms for the interior. Blitz old bread into crumbs to coat them, then cook until crisp. Sausage roll mixtures are another natural home for those crumbs, or use them as a coating for bite-sized chicken. For flavour, all you need a bit of lemon 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 can continue after Boxing Day. Get some holiday meats in an sealed tub and store in the freezer. While you're at it, reserve some berry relish and sweet glaze in the refrigerator. When needed, thaw the meat, then pop it in a preheated oven with the reserved glaze for a short time. Cool and cut into thin pieces, then lay on top of some sourdough and start building sandwiches with lots of cranberry sauce. Cut into small squares for a winner.

Leftover turkey, meanwhile, could be transformed into a spicy, crisp salad. You often have 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 remaining sauce thinned with citrus juice, a dash of soy and a little chilli oil. Garnish with fresh herbs and some sliced spring onion, and present in little gem leaves.

Revamping Leftover Vegetables

Veg, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Mix all your remaining vegetables with fresh herbs, then add salt and pepper and add a binding agent. Stamp out portions to roughly the size of small rounds, then store in the freezer. Refresh in a hot oven for a few minutes and finish with your choice of topping—perhaps roast beef and grated horseradish. A word to the wise, though: set some aside for a late breakfast the next day.