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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?

Finger food doesn't have to be elaborate, so New Year's offers a great opportunity to use up what's left. The main guideline is to keep things to just one bite—no one wants to manoeuvre a fork. People are looking for a big hug of comfort food with a luxurious touch.

If you have a bit of smoked salmon left, place it on blinis and crown it with affordable roe. Mini fishcakes are also just the ticket: Whether you've got remaining fish or hot smoked salmon, mix it through mashed potato, blend with dill, citrus, and caramelized onions, then roll in Japanese breadcrumbs 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 stale bread into crumbs to cover them, then fry. Sausage roll fillings are another perfect use for those crumbs, or use them as a jacket for chicken pieces. For flavour, just add a bit of lemon zest and thyme, and they'll sing so much more. Incidentally, buttery pastries make superb crumbs, too.

One favourite thing 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 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 hot oven with the reserved glaze for a short time. Cool and slice thinly, then lay on top of some artisan bread and assemble sandwiches with lots of tangy sauce. Cut into small squares for a surefire hit.

Leftover turkey, meanwhile, could be turned into a spicy, crisp salad. There’s always a bit of dark meat left over, and it's ideal for something full of flavour. Pull the meat, then crisp it slowly in a pan, and toss with leftover cranberry sauce loosened with citrus juice, a dash of soy sauce and a little chilli oil. Finish with chopped herbs and some sliced spring onion, and present in small lettuce cups.

Transforming Remaining Veg

Veg, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Combine all your remaining vegetables with fresh herbs, then add salt and pepper and add a binding agent. Cut out portions to about the size of small rounds, then store in the freezer. Refresh in a preheated oven for a short time and finish with your choice of topping—perhaps sliced beef and grated horseradish. A good tip, though: set some aside for brunch the next day.