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

Finger food doesn't have to be fancy, so New Year's presents a perfect opportunity to use up what's left. The main guideline is to stick to items to just one bite—no one wants to handle a fork. Guests just want a comforting taste of hearty fare with a decadent twist.

Should you possess a bit of smoked salmon left, place it on blinis and top it with lumpfish caviar. Mini fishcakes are also an ideal choice: If you have remaining fish or flaked salmon, mix it through mashed potato, blend with fresh herbs, citrus, and caramelized onions, then roll in Japanese breadcrumbs 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. Blitz old bread into breadcrumbs to cover them, then cook until crisp. Savoury pastry mixtures are another natural home for those crumbs, or use them as a jacket for chicken pieces. For flavour, all you need a bit of citrus zest and aromatic herbs, and they'll taste so much more. Incidentally, croissants make superb crumbs, 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 berry relish and honey ham glaze in the refrigerator. When needed, thaw the meat, then pop it in a hot oven with the saved glaze for a short time. Let it cool and slice thinly, then arrange on top of some artisan bread and assemble sandwiches with lots of cranberry sauce. Slice into bite-sized pieces for a winner.

Remaining poultry, meanwhile, could be transformed into a spicy, crisp salad. There’s always a bit of turkey leg left over, and it's ideal for something full of flavour. Pull 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 spicy oil. Finish with fresh herbs and some sliced spring onion, and serve in small lettuce cups.

Transforming Remaining Veg

Vegetables, meanwhile, can be scrubbed up and fit for a party with a big batch of fried potato cake. Mix all your remaining vegetables with herbs, then season and add a binding agent. Stamp out portions to about the size of small rounds, then keep in the freezer. Reheat in a preheated oven for a short time and finish with your choice of topping—perhaps roast beef and grated horseradish. A word to the wise, though: save a stash for brunch the next day.