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

Party snacks needn't be fancy, so New Year's presents a great chance to use up what's left. The key rule is to keep things 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.

Should you possess a bit of smoked salmon left, place it on blinis and crown it with lumpfish caviar. Small patties are also an ideal choice: If you have leftover smoked haddock or flaked salmon, mix it through creamy potatoes, combine with dill, citrus, and caramelized onions, then roll in panko and deep-fry.

You could also have a ball with Spanish croquettes. Prepare the white sauce a few days ahead, then use remaining pork, poultry, or mushrooms for the interior. Whizz old 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. Seasoning-wise, all you need a bit of citrus zest and thyme, and they'll taste so much more. As an aside, buttery pastries make excellent coatings, too.

One beloved treat at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Get some ham and turkey in an sealed tub and freeze. While you're at it, set aside some cranberry sauce and honey ham glaze in the refrigerator. When needed, thaw the meat, then pop it in a hot oven with the reserved glaze for a brief period. Let it cool and slice thinly, then arrange on top of some sourdough and assemble sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a winner.

Leftover turkey, meanwhile, could be turned into a spicy, crisp salad. You often have a bit of turkey leg left over, and it's perfect for something full of flavour. Pull the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce loosened with citrus juice, a dash of soy and a little chilli oil. Garnish with fresh herbs and some sliced spring onion, and serve in little gem leaves.

Revamping Remaining Veg

Veg, meanwhile, can be dressed up and fit for a party with a big batch of bubble and squeak. Combine all your leftover veg with fresh herbs, then season and incorporate a binding agent. Cut out portions to about the size of small rounds, then store in the icebox. Reheat in a preheated oven for a short time and top with your choice of topping—perhaps roast beef and sharp horseradish. A good tip, though: set some aside for brunch the next day.