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

Finger food needn't be fancy, so New Year's presents a perfect opportunity to use up what's left. The key rule is to stick to items to just one bite—no one wants to manoeuvre a fork. People are looking for a big hug of hearty fare with a luxurious touch.

Should you possess a bit of smoked salmon left, layer it on blinis and crown it with lumpfish caviar. Small patties are also just the ticket: Whether you've got leftover smoked haddock or flaked salmon, fold it through mashed potato, blend with fresh herbs, lemon, and caramelized onions, then roll in panko and fry until golden.

You could also get creative with croquetas. Make the bechamel up to days ahead, then use leftover ham, chicken, or mushrooms for the interior. Blitz old bread into crumbs to coat them, then fry. Sausage roll mixtures are another natural home for those crumbs, or use them as a coating for chicken pieces. Seasoning-wise, just add a bit of citrus zest and thyme, and they'll sing so much more. Incidentally, croissants make excellent coatings, too.

One beloved treat at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Get some holiday meats in an airtight container and store in the freezer. 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 short time. Let it cool and cut into thin pieces, then arrange on top of some sourdough and assemble mini sandwiches with lots of tangy sauce. Slice into bite-sized pieces for a surefire hit.

Remaining poultry, meanwhile, could be transformed into a spicy, crisp salad. You often have a bit of dark meat left over, and it's ideal for something punchy. Shred the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce thinned with lime juice, a dash of soy sauce and a little chilli oil. Finish with fresh herbs and some sliced spring onion, and serve in small lettuce cups.

Revamping Remaining Veg

Veg, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Mix all your leftover veg with fresh herbs, then add salt and pepper and incorporate a binding agent. Cut out portions to about the size of blinis, then keep in the icebox. Reheat in a hot oven for a short time 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.