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What types of canapes can I prepare for New Year’s Eve using my Christmas remaining food that will still impress guests?

Finger food doesn't have to be elaborate, so New Year's presents a great opportunity to use up what's left. The main guideline is to keep things to just one bite—guests don't want to manoeuvre a fork. Guests just want a comforting taste of hearty fare with a luxurious touch.

Should you possess a bit of smoked salmon left, layer it on mini pancakes and crown it with affordable roe. Mini fishcakes are also just the ticket: Whether you've got leftover smoked haddock or flaked salmon, fold it through creamy potatoes, blend with dill, citrus, and fried leeks, then coat in panko and deep-fry.

You could also get creative with croquetas. Prepare the white sauce up to days ahead, then use leftover ham, chicken, or foraged fungi for the filling. Whizz stale bread into breadcrumbs to cover them, then cook until crisp. Sausage roll fillings are another perfect use for those crumbs, or use them as a coating for chicken pieces. Seasoning-wise, all you need a bit of citrus zest and thyme, and they'll taste so much more. Incidentally, croissants make excellent crumbs, too.

One favourite thing at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Get some ham and turkey in an airtight container and freeze. While you're at it, reserve some berry relish and sweet glaze in the refrigerator. When needed, defrost the meat, then pop it in a preheated oven with the saved glaze for a short time. Cool and slice thinly, then arrange on top of some artisan bread and assemble sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a winner.

Remaining poultry, meanwhile, could be turned into a spicy, crisp 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 mix with leftover cranberry sauce loosened with citrus juice, a spoonful of soy and a little spicy oil. Finish with chopped herbs and some green onions, and serve in little gem leaves.

Transforming Remaining Veg

Veg, meanwhile, can be dressed 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 roughly the size of small rounds, then keep in the icebox. Refresh in a preheated oven for a few minutes and finish with whatever you like—perhaps sliced beef and grated horseradish. A good tip, though: save a stash for brunch the next day.