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

Finger food doesn't have to be elaborate, so New Year's offers a perfect chance to clear the decks. The key rule is to keep things to just one bite—no one wants to manoeuvre a fork. People are looking for a comforting taste of comfort food with a decadent twist.

If you have a bit of smoked salmon left, layer it on blinis and crown it with affordable roe. Small patties are also just the ticket: If you have remaining fish or flaked salmon, fold it through creamy potatoes, combine with fresh herbs, lemon, and fried leeks, then coat in Japanese breadcrumbs and deep-fry.

You could also get creative with Spanish croquettes. Prepare the white sauce a few days ahead, then use leftover ham, poultry, or foraged fungi for the interior. Whizz old bread into breadcrumbs to coat them, then cook until crisp. Savoury pastry fillings are another perfect use for those crumbs, or use them as a jacket for chicken pieces. For flavour, all you need a bit of lemon zest and thyme, and they'll sing so much more. As an aside, croissants make excellent crumbs, 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 ham and turkey 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 pop it in a preheated oven with the reserved glaze for a short time. Cool and cut into thin pieces, then arrange on top of some artisan bread and assemble mini sandwiches with lots of cranberry sauce. Slice into small squares for a surefire hit.

Leftover turkey, meanwhile, could be turned into a zingy salad. You often have a bit of turkey leg left over, and it's ideal for something full of flavour. Shred the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce thinned with lime juice, a spoonful of soy sauce and a little spicy oil. Finish with fresh herbs and some green onions, and present in small lettuce cups.

Revamping Leftover Vegetables

Veg, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Mix all your leftover veg with herbs, then season and incorporate a binding agent. Cut out portions to about the size of small rounds, then store in the freezer. Refresh in a preheated oven for a few minutes and finish with whatever you like—perhaps sliced beef and sharp horseradish. A word to the wise, though: set some aside for a late breakfast the next day.