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

Party snacks doesn't have to be fancy, 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 manoeuvre a fork. Guests just want a big hug of comfort food with a luxurious touch.

Should you possess a bit of smoked salmon left, place it on blinis and top it with lumpfish caviar. Mini fishcakes are also just the ticket: Whether you've got remaining fish or hot smoked salmon, mix it through creamy potatoes, blend with dill, citrus, and caramelized onions, then coat in Japanese breadcrumbs and deep-fry.

You could also get creative with Spanish croquettes. Prepare the white sauce a few days ahead, then use leftover ham, chicken, or mushrooms for the filling. Blitz stale bread into crumbs to coat them, then cook until crisp. Savoury pastry fillings are another perfect use for those breadcrumbs, or use them as a coating for chicken pieces. Seasoning-wise, just add a bit of lemon zest and aromatic herbs, and they'll sing so much more. Incidentally, 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. Place some ham and turkey in an airtight container and freeze. While you're at it, set aside some cranberry sauce and sweet glaze in the fridge. When needed, defrost the meat, then pop it in a preheated 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 start building sandwiches with lots of cranberry sauce. Slice into small squares for a surefire hit.

Leftover turkey, meanwhile, could be turned into a zingy salad. You often have a bit of dark meat left over, and it's perfect for something punchy. Pull the meat, then fry it slowly in a pan, and mix with remaining sauce loosened with citrus juice, a spoonful of soy and a little chilli oil. Finish with chopped herbs and some green onions, and present in little gem leaves.

Revamping Remaining Veg

Veg, meanwhile, can be scrubbed up and ready to party with a big batch of fried potato cake. Mix all your leftover veg with fresh herbs, then season and incorporate flour. Cut out portions to roughly the size of blinis, then store in the freezer. Refresh in a preheated oven for a few minutes and finish with whatever you like—perhaps sliced beef and sharp horseradish. A word to the wise, though: save a stash for brunch the next day.