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What types of canapes can I prepare 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 presents a perfect chance to clear the decks. The key rule is to keep things to just one bite—no one wants to handle a fork. People are looking for a big hug of comfort food with a luxurious touch.

Should you possess a bit of cured fish left, layer it on mini pancakes and crown it with lumpfish caviar. Mini fishcakes are also just the ticket: If you have leftover smoked haddock or flaked salmon, fold it through creamy potatoes, blend with dill, citrus, 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 remaining pork, poultry, or foraged fungi for the filling. Whizz old bread into crumbs to cover them, then cook until crisp. Sausage roll mixtures are another natural home for those breadcrumbs, or use them as a jacket 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, croissants make excellent coatings, too.

One favourite thing at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Get some holiday meats in an airtight container and store in the freezer. While you're at it, reserve some berry relish and sweet glaze in the fridge. 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 lay on top of some artisan bread and assemble mini sandwiches with lots of cranberry sauce. Cut into small squares for a winner.

Remaining poultry, meanwhile, could be turned into a zingy salad. You often have a bit of dark meat left over, and it's perfect for something full of flavour. Pull the meat, then fry it slowly in a pan, and toss with remaining sauce thinned with citrus juice, a spoonful of soy and a little chilli oil. Garnish with chopped herbs and some green onions, and serve in little gem leaves.

Transforming Remaining Veg

Vegetables, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Mix all your leftover veg with herbs, then season and incorporate a binding agent. Cut out portions to about the size of small rounds, then store in the icebox. Refresh in a hot oven for a few minutes and top with your choice of topping—perhaps roast beef and grated horseradish. A good tip, though: save a stash for brunch the next day.