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

Finger food doesn't have to be elaborate, 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 just want a comforting taste of comfort food with a luxurious touch.

If you have a bit of cured fish left, layer it on blinis and top it with affordable roe. Small patties are also an ideal choice: If you have leftover smoked haddock or hot smoked salmon, mix it through mashed potato, combine with fresh herbs, lemon, and caramelized onions, then coat in panko and deep-fry.

You could also get creative with croquetas. Make the bechamel a few days ahead, then use leftover ham, chicken, or foraged fungi for the interior. Whizz stale bread into breadcrumbs to cover them, then fry. Savoury pastry mixtures are another natural home for those breadcrumbs, or use them as a jacket for bite-sized chicken. Seasoning-wise, all you need a bit of citrus zest and aromatic herbs, and they'll sing so much more. Incidentally, croissants make superb coatings, too.

One beloved treat at this time of year is a leftovers sandwich, and that doesn't have to stop after Boxing Day. Place some ham and turkey in an sealed tub and store in the freezer. While you're at it, reserve some cranberry sauce and honey ham glaze in the fridge. When needed, defrost the meat, then place it in a hot oven with the reserved glaze for a brief period. Let it cool and cut into thin pieces, then lay on top of some artisan bread and start building sandwiches with lots of cranberry sauce. Cut into small squares for a winner.

Remaining poultry, meanwhile, could be transformed into a spicy, crisp salad. You often have a bit of dark meat left over, and it's perfect for something full of flavour. Pull the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce thinned with lime juice, a spoonful of soy sauce and a little spicy oil. Garnish with chopped herbs and some green onions, and present in little gem leaves.

Revamping Remaining Veg

Veg, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Mix all your leftover veg with fresh herbs, then season and add flour. Stamp out portions to roughly the size of small rounds, then keep in the freezer. Reheat in a hot 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 brunch the next day.