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What types of canapes can I whip up for New Year’s Eve using my Christmas leftovers that will still feel special?

Finger food doesn't have to be elaborate, so New Year's offers a great opportunity to clear the decks. The main guideline is to keep things to just one bite—guests don't want to handle a fork. Guests just want a big hug of hearty fare with a luxurious touch.

Should you possess a bit of smoked salmon left, place it on blinis and top it with lumpfish caviar. Small patties are also just the ticket: If you have leftover smoked haddock or hot smoked salmon, mix it through mashed potato, combine with fresh herbs, citrus, and caramelized onions, then coat in Japanese breadcrumbs and fry until golden.

You could also get creative with Spanish croquettes. Prepare the white sauce up to days ahead, then use leftover ham, poultry, or foraged fungi for the filling. Whizz stale bread into crumbs to cover them, then cook until crisp. Savoury pastry mixtures are another natural home for those breadcrumbs, or use them as a jacket for chicken pieces. Seasoning-wise, just add a bit of citrus zest and aromatic herbs, and they'll taste so much more. As an aside, croissants make superb 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 holiday meats in an airtight container and store in the freezer. While you're at it, set aside some berry relish and honey ham glaze in the refrigerator. When needed, thaw the meat, then place it in a preheated oven with the saved glaze for a short time. Cool and slice thinly, then arrange on top of some artisan bread and assemble sandwiches with lots of tangy sauce. Slice into small squares for a winner.

Leftover turkey, meanwhile, could be turned 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 leftover cranberry sauce loosened with lime juice, a dash of soy sauce and a little spicy oil. Finish with chopped herbs and some sliced spring onion, and serve in little gem leaves.

Revamping Remaining Veg

Veg, meanwhile, can be dressed 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 flour. Cut out portions to about the size of small rounds, then store in the icebox. Reheat in a preheated oven for a few minutes and top 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.