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What kinds 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 elaborate, so New Year's offers a great chance to use up what's left. The key rule is to keep things to just one bite—guests don't want to manoeuvre a fork. People are looking for a comforting taste of hearty fare with a luxurious touch.

Should you possess a bit of cured fish left, layer it on mini pancakes and top it with lumpfish caviar. Small patties are also an ideal choice: If you have remaining fish or hot smoked salmon, fold it through mashed potato, blend with dill, lemon, and caramelized onions, then coat in Japanese breadcrumbs and deep-fry.

You could also get creative with croquetas. Make the bechamel a few days ahead, then use leftover ham, poultry, or mushrooms for the filling. Whizz stale bread into breadcrumbs to cover them, then fry. Savoury pastry fillings are another natural home for those breadcrumbs, or use them as a jacket for chicken pieces. For flavour, just add a bit of citrus zest and thyme, and they'll taste so much more. As an aside, croissants make excellent coatings, too.

One favourite thing at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Get some holiday meats in an airtight container and store in the freezer. While you're at it, set aside some cranberry sauce and honey ham glaze in the refrigerator. When needed, thaw the meat, then pop it in a hot oven with the reserved glaze for a brief period. Cool and cut into thin pieces, then arrange on top of some artisan bread and start building mini sandwiches with lots of cranberry sauce. Slice into small squares for a winner.

Remaining poultry, meanwhile, could be transformed into a zingy salad. There’s always a bit of dark meat left over, and it's ideal for something punchy. Pull the meat, then fry it slowly in a pan, and mix with leftover cranberry sauce loosened with lime juice, a dash of soy sauce and a little chilli oil. Finish with chopped herbs and some sliced spring onion, and present in little gem leaves.

Transforming Leftover Vegetables

Vegetables, meanwhile, can be scrubbed up and fit for a party with a big batch of fried potato cake. Combine all your remaining vegetables with fresh herbs, then season and incorporate flour. Stamp out portions to about the size of blinis, then keep in the freezer. Refresh in a hot oven for a few minutes and finish with your choice of topping—perhaps roast beef and sharp horseradish. A word to the wise, though: save a stash for a late breakfast the next day.