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What types of canapes can I whip up for New Year’s Eve using my Christmas leftovers that will still feel special?

Finger food needn't be fancy, so New Year's offers a great chance to use up what's left. The key rule is to stick to items to just one bite—guests don't want to handle a fork. Guests just want a big hug of hearty fare with a luxurious touch.

If you have a bit of smoked salmon left, place it on blinis and top it with affordable roe. Mini fishcakes are also an ideal choice: Whether you've got leftover smoked haddock or flaked salmon, mix it through mashed potato, blend with fresh herbs, lemon, and fried leeks, then roll in panko and fry until golden.

You could also have a ball with Spanish croquettes. Prepare the white sauce a few days ahead, then use remaining pork, chicken, or foraged fungi for the filling. Blitz 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 bite-sized chicken. For flavour, just add a bit of lemon zest and thyme, and they'll sing so much more. Incidentally, buttery pastries make superb coatings, too.

One favourite thing at this time of year is a leftovers sandwich, and that doesn't have to stop after Boxing Day. Get some holiday meats in an sealed tub and freeze. While you're at it, reserve some berry relish and sweet glaze in the fridge. When needed, defrost the meat, then place it in a preheated oven with the saved glaze for a short time. Let it cool and cut into thin pieces, then arrange on top of some artisan bread and assemble mini sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a surefire hit.

Remaining poultry, meanwhile, could be transformed into a spicy, crisp salad. You often have 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 mix with leftover cranberry sauce loosened with citrus juice, a spoonful of soy sauce and a little spicy oil. Finish with chopped herbs and some green onions, and serve in little gem leaves.

Revamping Leftover Vegetables

Vegetables, meanwhile, can be dressed up and fit for a party with a big batch of bubble and squeak. Mix all your remaining vegetables with fresh herbs, then add salt and pepper and add a binding agent. Stamp out portions to roughly the size of small rounds, then store in the icebox. Refresh in a preheated oven for a short time and finish with whatever you like—perhaps sliced beef and sharp horseradish. A good tip, though: set some aside for brunch the next day.