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What kinds of canapes can I whip up for New Year’s Eve using my Christmas leftovers that will still seem festive?

Finger food doesn't have to be fancy, so New Year's offers a perfect opportunity to use up what's left. The main guideline is to keep things to just one bite—no one wants to manoeuvre a fork. People are looking for a big hug of hearty fare with a decadent twist.

Should you possess a bit of smoked salmon left, layer it on blinis and top it with lumpfish caviar. Mini fishcakes are also an ideal choice: Whether you've got remaining fish or flaked salmon, fold it through mashed potato, blend with dill, lemon, and caramelized onions, then roll in Japanese breadcrumbs and deep-fry.

You could also get creative with Spanish croquettes. Make the bechamel up to days ahead, then use leftover ham, chicken, or foraged fungi for the interior. Whizz 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 chicken pieces. Seasoning-wise, all you need a bit of citrus zest and thyme, and they'll sing so much more. Incidentally, croissants make excellent 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 ham and turkey in an sealed tub and store in the freezer. While you're at it, set aside some berry relish and sweet glaze in the refrigerator. When needed, defrost the meat, then pop it in a preheated oven with the reserved glaze for a brief period. Let it cool and slice thinly, then arrange on top of some sourdough and start building mini sandwiches with lots of cranberry sauce. Slice into bite-sized pieces for a winner.

Leftover turkey, meanwhile, could be turned into a spicy, crisp 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 mix with remaining sauce thinned with citrus juice, a dash of soy and a little spicy oil. Garnish with chopped herbs and some sliced spring onion, and serve in small lettuce cups.

Revamping Leftover Vegetables

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Combine all your remaining vegetables with herbs, then season and incorporate a binding agent. Stamp out portions to about the size of small rounds, then store in the freezer. Reheat in a preheated oven for a few minutes and finish with whatever you like—perhaps roast beef and sharp horseradish. A good tip, though: save a stash for a late breakfast the next day.