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

Party snacks 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—no one wants to manoeuvre a fork. Guests just want a comforting taste of comfort food 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 remaining fish or flaked salmon, fold it through mashed potato, blend with fresh herbs, lemon, and caramelized onions, then coat in panko and deep-fry.

You could also get creative with Spanish croquettes. Prepare the white sauce up to days ahead, then use leftover ham, poultry, or foraged fungi for the interior. Whizz 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 coating for chicken pieces. Seasoning-wise, all you need a bit of lemon zest and thyme, 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 can continue after Boxing Day. Place some holiday meats in an sealed tub and freeze. While you're at it, set aside some berry relish and sweet glaze in the fridge. When needed, defrost the meat, then place it in a hot oven with the reserved glaze for a brief period. Cool and cut into thin pieces, then arrange on top of some artisan bread and assemble sandwiches with lots of tangy sauce. Slice into bite-sized pieces for a winner.

Remaining poultry, meanwhile, could be turned into a spicy, crisp salad. There’s always a bit of dark meat left over, and it's perfect for something full of flavour. Shred the meat, then crisp it slowly in a pan, and toss with remaining sauce thinned with lime 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.

Revamping Remaining Veg

Veg, meanwhile, can be scrubbed up and ready to party with a big batch of fried potato cake. Combine all your leftover veg with herbs, then add salt and pepper and incorporate flour. Cut out portions to about the size of blinis, then store in the freezer. Reheat in a hot oven for a few minutes and finish with your choice of topping—perhaps roast beef and grated horseradish. A good tip, though: set some aside for brunch the next day.