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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 needn't be fancy, so New Year's presents a perfect opportunity to clear the decks. The main guideline is to keep things to just one bite—guests don't want to manoeuvre a fork. Guests just want a comforting taste of hearty fare with a luxurious touch.

Should you possess a bit of smoked salmon left, layer it on blinis and top it with affordable roe. Small patties are also an ideal choice: Whether you've got remaining fish or hot smoked salmon, fold 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, chicken, or mushrooms for the filling. Blitz stale bread into crumbs to cover them, then fry. Savoury pastry fillings are another natural home for those breadcrumbs, or use them as a coating 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 crumbs, too.

One favourite thing at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Place some holiday meats in an sealed tub and store in the freezer. While you're at it, set aside some berry relish and honey ham glaze in the refrigerator. When needed, defrost the meat, then place it in a hot oven with the saved glaze for a short time. Let it cool and slice thinly, then lay on top of some sourdough and start building sandwiches with lots of cranberry sauce. Cut into small squares for a winner.

Leftover turkey, meanwhile, could be turned into a zingy salad. There’s always a bit of turkey leg left over, and it's ideal for something punchy. Pull the meat, then fry it slowly in a pan, and mix with remaining sauce loosened with citrus juice, a spoonful of soy sauce and a little spicy oil. Finish with fresh herbs and some sliced spring onion, and present in little gem leaves.

Revamping Remaining Veg

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of fried potato cake. Combine all your remaining vegetables with fresh herbs, then season and incorporate flour. Cut out portions to roughly 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 roast beef and grated horseradish. A word to the wise, though: save a stash for a late breakfast the next day.