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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 needn't be fancy, so New Year's offers a great chance to clear the decks. The main guideline is to stick to items to just one bite—no one wants 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: If you have remaining fish or flaked salmon, fold it through creamy potatoes, combine with dill, lemon, and fried leeks, then roll in Japanese breadcrumbs and fry until golden.

You could also have a ball with Spanish croquettes. Prepare the white sauce a few days ahead, then use leftover ham, poultry, or mushrooms for the filling. Blitz stale bread into breadcrumbs to cover them, then cook until crisp. Sausage roll mixtures are another natural home for those crumbs, or use them as a coating for chicken pieces. Seasoning-wise, all you need a bit of citrus zest and aromatic herbs, and they'll taste so much more. As an aside, buttery pastries make excellent crumbs, too.

One favourite thing at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Place some ham and turkey in an airtight container and freeze. While you're at it, set aside some cranberry sauce and honey ham glaze in the refrigerator. When needed, defrost the meat, then pop it in a preheated oven with the saved glaze for a brief period. Cool and slice thinly, then arrange on top of some artisan bread and start building mini sandwiches with lots of cranberry sauce. Cut into small squares for a surefire hit.

Leftover turkey, meanwhile, could be turned into a zingy salad. There’s always a bit of turkey leg left over, and it's perfect for something full of flavour. Pull the meat, then fry it slowly in a pan, and toss with remaining sauce thinned with lime juice, a dash of soy and a little spicy oil. Finish with fresh herbs and some sliced spring onion, and serve in little gem leaves.

Transforming Leftover Vegetables

Vegetables, meanwhile, can be scrubbed 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 incorporate a binding agent. Cut out portions to about the size of small rounds, then store in the freezer. Refresh in a hot oven for a few minutes and top with your choice of topping—perhaps sliced beef and grated horseradish. A good tip, though: set some aside for a late breakfast the next day.