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What types of canapes can I whip up for New Year’s Eve using my Christmas remaining food that will still impress guests?

Finger food needn't be elaborate, so New Year's presents a perfect opportunity to clear the decks. The main guideline is to keep things to just one bite—guests don't want to handle a fork. Guests just want a big hug of comfort food with a decadent twist.

Should you possess a bit of smoked salmon left, place it on blinis and crown it with affordable roe. Small patties are also just the ticket: If you have remaining fish or flaked salmon, mix it through creamy potatoes, combine with dill, citrus, and caramelized onions, then roll in Japanese breadcrumbs and deep-fry.

You could also have a ball with Spanish croquettes. Prepare the white sauce a few days ahead, then use remaining pork, poultry, or foraged fungi for the interior. Blitz old bread into breadcrumbs to coat them, then cook until crisp. Sausage roll fillings are another natural home for those breadcrumbs, or use them as a coating for chicken pieces. Seasoning-wise, all you need a bit of citrus zest and aromatic herbs, and they'll sing so much more. As an aside, buttery pastries make superb coatings, too.

One favourite thing at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Place some ham and turkey in an airtight container and freeze. While you're at it, reserve some cranberry sauce and sweet glaze in the fridge. When needed, thaw the meat, then pop it in a preheated oven with the saved glaze for a brief period. Cool and cut into thin pieces, then lay on top of some artisan bread and assemble sandwiches with lots of cranberry sauce. Slice into bite-sized pieces for a surefire hit.

Leftover turkey, meanwhile, could be transformed 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 crisp it slowly in a pan, and mix with leftover cranberry sauce loosened with lime juice, a dash of soy and a little chilli oil. Finish with chopped herbs and some sliced spring onion, and present in little gem leaves.

Transforming Remaining Veg

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Combine all your remaining vegetables with fresh herbs, then season and incorporate flour. Cut out portions to roughly the size of small rounds, then store in the icebox. Reheat in a hot oven for a few minutes and top with your choice of topping—perhaps sliced beef and sharp horseradish. A word to the wise, though: set some aside for a late breakfast the next day.