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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 needn't be elaborate, so New Year's offers a perfect opportunity to clear the decks. The main guideline is to keep things to just one bite—no one wants to handle a fork. Guests are looking for a big hug of comfort food with a luxurious touch.

If you have a bit of smoked salmon left, place it on blinis and top it with affordable roe. Small patties are also an ideal choice: If you have remaining fish or flaked salmon, fold it through creamy potatoes, blend with fresh herbs, citrus, and caramelized onions, then coat in Japanese breadcrumbs and deep-fry.

You could also get creative with Spanish croquettes. Make the bechamel a few days ahead, then use remaining pork, poultry, or mushrooms for the interior. Whizz old bread into breadcrumbs to coat them, then cook until crisp. Savoury pastry mixtures are another natural home for those crumbs, or use them as a coating for chicken pieces. For flavour, all you need a bit of citrus zest and aromatic herbs, and they'll sing so much more. Incidentally, croissants make superb crumbs, too.

One beloved treat at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Get some ham and turkey in an sealed tub and store in the freezer. While you're at it, set aside some berry relish and honey ham glaze in the refrigerator. When needed, defrost the meat, then pop it in a hot oven with the reserved glaze for a brief period. Let it cool and cut into thin pieces, then arrange on top of some sourdough and assemble sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a winner.

Leftover turkey, meanwhile, could be transformed into a spicy, crisp salad. You often have a bit of dark meat left over, and it's ideal for something punchy. Shred the meat, then crisp it slowly in a pan, and toss with remaining sauce thinned with citrus juice, a spoonful of soy sauce and a little spicy oil. Finish with chopped herbs and some green onions, and present in little gem leaves.

Revamping 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 herbs, then add salt and pepper and incorporate a binding agent. Cut out portions to roughly the size of small rounds, then store in the icebox. Refresh in a hot oven for a short time and finish with your choice of topping—perhaps sliced beef and grated horseradish. A good tip, though: save a stash for brunch the next day.