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What types of canapes can I prepare for New Year’s Eve using my Christmas leftovers that will still impress guests?

Party snacks doesn't have to be fancy, so New Year's offers a great chance to clear the decks. The key rule is to stick to items to just one bite—guests don't want to handle a fork. People are looking for a big hug of comfort food with a luxurious touch.

If you have a bit of cured fish left, place it on mini pancakes and crown it with lumpfish caviar. Small patties are also an ideal choice: If you have remaining fish or hot smoked salmon, fold it through creamy potatoes, combine with fresh herbs, citrus, and fried leeks, 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, poultry, or foraged fungi for the interior. Whizz old bread into crumbs to cover them, then cook until crisp. Savoury pastry fillings are another natural home for those breadcrumbs, or use them as a coating for bite-sized chicken. For flavour, just add a bit of citrus zest and aromatic herbs, and they'll sing so much more. As an aside, croissants make superb coatings, too.

One favourite thing at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Get some holiday meats 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 hot oven with the reserved glaze for a short time. Cool and slice thinly, then arrange on top of some artisan bread and start building mini sandwiches with lots of tangy sauce. Slice into small squares for a surefire hit.

Remaining poultry, meanwhile, could be turned into a zingy salad. There’s always a bit of turkey leg left over, and it's perfect for something punchy. Pull the meat, then crisp it slowly in a pan, and toss with leftover cranberry 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 present in small lettuce cups.

Transforming Remaining Veg

Veg, meanwhile, can be dressed up and fit for a party with a big batch of bubble and squeak. Combine all your leftover veg with herbs, then add salt and pepper and add flour. Stamp out portions to roughly the size of small rounds, then keep in the freezer. Refresh in a hot oven for a few minutes and finish with your choice of topping—perhaps sliced beef and sharp horseradish. A good tip, though: save a stash for a late breakfast the next day.