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What kinds of canapes can I whip up for New Year’s Eve using my Christmas leftovers that will still seem festive?

Party snacks needn't be fancy, so New Year's offers a great opportunity to use up what's left. The key rule is to stick to items to just one bite—no one wants to manoeuvre a fork. People are looking for a big hug of hearty fare with a decadent twist.

Should you possess a bit of smoked salmon left, place it on mini pancakes 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 dill, lemon, 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 leftover ham, chicken, or foraged fungi for the filling. Blitz stale bread into crumbs to coat them, then cook until crisp. Savoury pastry mixtures are another perfect use 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 sing so much more. As an aside, buttery pastries make superb coatings, too.

One favourite thing at this time of year is a leftovers sandwich, and that doesn't have to stop after Boxing Day. Place some ham and turkey in an airtight container and freeze. While you're at it, reserve some berry relish and honey ham glaze in the refrigerator. When needed, defrost the meat, then place it in a preheated oven with the reserved glaze for a short time. Let it cool and cut into thin pieces, then lay on top of some artisan bread and start building sandwiches with lots of cranberry sauce. Cut into small squares for a winner.

Leftover turkey, meanwhile, could be transformed into a spicy, crisp salad. There’s always a bit of dark meat left over, and it's perfect for something punchy. Pull the meat, then fry it slowly in a pan, and toss with remaining sauce thinned with citrus juice, a dash of soy sauce and a little chilli oil. Garnish with fresh herbs and some green onions, and serve in little gem leaves.

Transforming Remaining Veg

Veg, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Mix all your leftover veg with fresh herbs, then add salt and pepper and add flour. Stamp out portions to about the size of blinis, then keep in the freezer. Refresh in a hot oven for a short time and finish with whatever you like—perhaps sliced beef and grated horseradish. A good tip, though: set some aside for brunch the next day.