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What types of bite-sized appetizers 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 chance 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 comfort food with a luxurious touch.

If you have a bit of smoked salmon left, place it on mini pancakes and crown it with lumpfish caviar. Mini fishcakes are also an ideal choice: Whether you've got remaining fish or flaked salmon, fold it through creamy potatoes, combine with dill, citrus, and fried leeks, then coat in Japanese breadcrumbs and deep-fry.

You could also get creative with Spanish croquettes. Make the bechamel a few days ahead, then use remaining pork, poultry, or foraged fungi for the interior. Whizz stale bread into breadcrumbs to coat them, then cook until crisp. Sausage roll fillings are another perfect use for those crumbs, or use them as a coating for chicken pieces. For flavour, just add a bit of citrus zest and thyme, and they'll taste so much more. Incidentally, buttery pastries make excellent crumbs, too.

One beloved treat at this time of year is a leftovers sandwich, and that doesn't have to stop after Boxing Day. Place some holiday meats in an airtight container and store in the freezer. While you're at it, reserve some cranberry sauce and honey ham glaze in the fridge. When needed, defrost the meat, then pop it in a hot oven with the saved glaze for a brief period. Let it cool and slice thinly, then lay on top of some artisan bread and start building sandwiches with lots of tangy sauce. Cut into small squares for a surefire hit.

Remaining poultry, meanwhile, could be transformed 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 toss with leftover cranberry sauce loosened with citrus juice, a dash of soy sauce and a little spicy oil. Finish with chopped herbs and some sliced spring onion, and present in small lettuce cups.

Transforming Remaining Veg

Vegetables, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Combine all your leftover veg with fresh herbs, then add salt and pepper and add a binding agent. Stamp out portions to about the size of blinis, then store in the freezer. Refresh in a preheated oven for a short time and finish with your choice of topping—perhaps sliced beef and sharp horseradish. A word to the wise, though: set some aside for brunch the next day.