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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?

Party snacks needn't be fancy, so New Year's presents a great chance to use up what's left. The main guideline is to stick to items to just one bite—no one wants to handle a fork. Guests just want a comforting taste of comfort food with a decadent twist.

Should you possess a bit of cured fish left, place it on blinis and top it with affordable roe. Mini fishcakes are also just the ticket: Whether you've got remaining fish or hot smoked salmon, fold it through mashed potato, combine with dill, lemon, and fried leeks, then roll in Japanese breadcrumbs and fry until golden.

You could also get creative with Spanish croquettes. Prepare the white sauce up to days ahead, then use leftover ham, poultry, or mushrooms for the interior. Whizz stale bread into crumbs to cover them, then cook until crisp. Savoury pastry fillings are another natural home for those crumbs, or use them as a jacket for chicken pieces. Seasoning-wise, all you need a bit of citrus zest and aromatic herbs, and they'll sing so much more. As an aside, 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. Get some ham and turkey in an airtight container and freeze. While you're at it, reserve some berry relish and honey ham glaze in the refrigerator. When needed, defrost the meat, then place it in a preheated oven with the reserved glaze for a short time. Cool and slice thinly, then lay on top of some sourdough and assemble sandwiches with lots of cranberry sauce. Cut into small squares for a surefire hit.

Remaining poultry, meanwhile, could be transformed into a spicy, crisp salad. There’s always a bit of dark meat left over, and it's ideal for something punchy. Shred the meat, then crisp it slowly in a pan, and toss with leftover cranberry sauce thinned with citrus juice, a spoonful of soy sauce 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 scrubbed up and ready to party with a big batch of bubble and squeak. Mix all your leftover veg with fresh herbs, then add salt and pepper and add flour. Cut out portions to roughly the size of blinis, then keep in the icebox. Reheat in a hot oven for a short time and finish with your choice of topping—perhaps sliced beef and sharp horseradish. A word to the wise, though: set some aside for a late breakfast the next day.