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

Finger food doesn't have to 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 manoeuvre a fork. Guests are looking for a comforting taste of comfort food with a luxurious touch.

If you have a bit of smoked salmon left, place it on mini pancakes and top it with lumpfish caviar. Small patties are also an ideal choice: If you have leftover smoked haddock or hot smoked salmon, fold it through mashed potato, blend with fresh herbs, citrus, and fried leeks, then coat in panko and fry until golden.

You could also get creative with croquetas. Prepare the white sauce a few days ahead, then use remaining pork, chicken, or mushrooms for the interior. Whizz stale bread into crumbs to coat them, then cook until crisp. Savoury pastry mixtures are another perfect use for those breadcrumbs, or use them as a coating 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, buttery pastries 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 sealed tub 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 place 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 tangy sauce. Slice into small squares 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 perfect for something punchy. Pull the meat, then fry it slowly in a pan, and toss with remaining sauce thinned with citrus juice, a spoonful of soy sauce and a little chilli oil. Finish with chopped herbs and some green onions, and serve in little gem leaves.

Revamping Leftover Vegetables

Vegetables, meanwhile, can be dressed up and fit for a party with a big batch of bubble and squeak. Combine all your remaining vegetables with herbs, then add salt and pepper and incorporate a binding agent. Cut out portions to roughly the size of blinis, then store in the freezer. Reheat in a hot oven for a few minutes and top with whatever you like—perhaps sliced beef and sharp horseradish. A word to the wise, though: save a stash for a late breakfast the next day.