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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?

Party snacks needn't be fancy, so New Year's presents a great opportunity to clear the decks. The key rule is to stick to items to just one bite—guests don't want to handle a fork. Guests just want a big hug of comfort food with a luxurious touch.

Should you possess a bit of smoked salmon left, layer it on blinis and crown it with affordable roe. Small patties are also an ideal choice: If you have remaining fish or flaked salmon, fold it through mashed potato, combine with fresh herbs, lemon, and caramelized onions, then roll in panko and fry until golden.

You could also have a ball with croquetas. Prepare the white sauce up to days ahead, then use leftover ham, poultry, or mushrooms for the interior. Blitz stale bread into breadcrumbs to coat them, then cook until crisp. Sausage roll fillings are another natural home for those crumbs, or use them as a coating for chicken pieces. For flavour, all you need a bit of citrus zest and thyme, and they'll taste so much more. As an aside, croissants make excellent crumbs, too.

One beloved treat at this time of year is a leftovers sandwich, and that doesn't have to stop after Boxing Day. Get some ham and turkey in an sealed tub 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 mini sandwiches with lots of tangy sauce. Slice into bite-sized pieces for a surefire hit.

Leftover turkey, meanwhile, could be turned into a spicy, crisp salad. You often have a bit of dark meat left over, and it's perfect for something full of flavour. Shred the meat, then crisp it slowly in a pan, and toss with remaining sauce thinned with lime 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.

Transforming Remaining Veg

Veg, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Mix all your remaining vegetables with fresh herbs, then add salt and pepper and add flour. Cut out portions to about the size of small rounds, then keep in the freezer. Refresh 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: set some aside for brunch the next day.