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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 seem festive?

Finger food doesn't have to be fancy, so New Year's offers a perfect opportunity to clear the decks. The key rule is to stick to items to just one bite—no one wants to manoeuvre a fork. People are looking for a comforting taste of comfort food with a luxurious touch.

Should you possess a bit of cured fish left, place it on mini pancakes and top it with lumpfish caviar. Mini fishcakes are also an ideal choice: If you have remaining fish or hot smoked salmon, fold it through mashed potato, combine with dill, citrus, and fried leeks, then coat in Japanese breadcrumbs and deep-fry.

You could also have a ball with Spanish croquettes. Prepare the white sauce up to days ahead, then use remaining pork, chicken, or foraged fungi for the interior. Blitz old bread into crumbs to cover them, then fry. Sausage roll fillings are another perfect use for those crumbs, or use them as a jacket for chicken pieces. Seasoning-wise, all you need a bit of citrus zest and aromatic herbs, and they'll taste so much more. As an aside, croissants make excellent coatings, 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, set aside some berry relish and honey ham glaze in the refrigerator. When needed, defrost the meat, then pop it in a hot oven with the saved glaze for a brief period. Cool and slice thinly, then arrange on top of some sourdough and start building sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a surefire hit.

Leftover turkey, meanwhile, could be turned into a zingy salad. There’s always a bit of dark meat left over, and it's perfect for something punchy. Shred the meat, then fry it slowly in a pan, and toss with remaining sauce loosened with lime juice, a spoonful of soy sauce and a little chilli oil. Garnish with chopped herbs and some green onions, and serve in little gem leaves.

Transforming Remaining Veg

Veg, meanwhile, can be dressed up and fit for a party with a big batch of fried potato cake. Mix all your leftover veg with fresh herbs, then add salt and pepper and add a binding agent. Cut out portions to roughly the size of blinis, then keep in the freezer. Reheat in a hot oven for a few minutes and finish with whatever you like—perhaps sliced beef and grated horseradish. A good tip, though: save a stash for brunch the next day.