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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?

Finger food needn't be elaborate, so New Year's presents a great 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 big hug of hearty fare with a decadent twist.

If you have a bit of cured fish left, layer it on blinis and crown it with affordable roe. Mini fishcakes are also an ideal choice: Whether you've got leftover smoked haddock or hot smoked salmon, mix it through mashed potato, combine with fresh herbs, lemon, and fried leeks, then roll 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, chicken, or foraged fungi for the filling. Whizz old bread into breadcrumbs to cover them, then cook until crisp. Savoury pastry fillings are another perfect use for those crumbs, or use them as a coating for chicken pieces. For flavour, all you need a bit of lemon zest and thyme, and they'll taste so much more. Incidentally, croissants make excellent coatings, 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 ham and turkey in an airtight container 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 saved glaze for a short time. Cool and cut into thin pieces, then arrange on top of some sourdough and assemble mini sandwiches with lots of tangy sauce. Slice into small squares for a surefire hit.

Remaining poultry, meanwhile, could be transformed into a zingy salad. You often have a bit of dark meat left over, and it's perfect for something punchy. Pull the meat, then crisp it slowly in a pan, and toss with leftover cranberry sauce loosened with lime juice, a dash of soy and a little spicy oil. Garnish with fresh herbs and some sliced spring onion, and serve in little gem leaves.

Transforming Leftover Vegetables

Veg, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Combine all your leftover veg with fresh herbs, then season and add a binding agent. Cut out portions to roughly the size of blinis, then store in the freezer. Refresh in a preheated oven for a few minutes and top with whatever you like—perhaps roast beef and grated horseradish. A word to the wise, though: set some aside for a late breakfast the next day.