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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 needn't be elaborate, so New Year's presents a perfect opportunity to clear the decks. The main guideline is to stick to items to just one bite—guests don't want to manoeuvre a fork. People are looking for a big hug of comfort food with a luxurious touch.

If you have a bit of cured fish left, place it on blinis and top it with lumpfish caviar. Small patties are also an ideal choice: Whether you've got leftover smoked haddock or flaked salmon, mix it through mashed potato, combine with dill, citrus, and caramelized onions, then coat in panko and fry until golden.

You could also get creative with Spanish croquettes. Prepare the white sauce up to days ahead, then use leftover ham, poultry, or mushrooms for the interior. Blitz old bread into crumbs to coat them, then fry. Sausage roll mixtures are another natural home for those breadcrumbs, or use them as a jacket for bite-sized chicken. Seasoning-wise, just add a bit of lemon zest and thyme, and they'll taste so much more. Incidentally, croissants make excellent 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. Place some holiday meats 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 pop it in a hot oven with the saved glaze for a short time. Let it cool and cut into thin pieces, then lay on top of some sourdough and assemble mini sandwiches with lots of cranberry 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 turkey leg left over, and it's ideal for something full of flavour. Shred the meat, then crisp it slowly in a pan, and toss with remaining sauce thinned with citrus juice, a spoonful of soy and a little spicy oil. Garnish with chopped herbs and some sliced spring onion, and serve 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 fresh herbs, then season and incorporate flour. Cut out portions to roughly the size of small rounds, then keep in the freezer. Reheat in a preheated oven for a few minutes and top with whatever you like—perhaps roast beef and sharp horseradish. A word to the wise, though: save a stash for brunch the next day.