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What kinds of canapes can I prepare for New Year’s Eve using my Christmas leftovers that will still feel special?

Finger food needn't be fancy, so New Year's presents a perfect chance to clear the decks. The main guideline is to stick to items to just one bite—no one wants to handle a fork. People are looking for a comforting taste of comfort food with a luxurious touch.

Should you possess a bit of smoked salmon left, place it on mini pancakes and crown it with affordable roe. Mini fishcakes are also just the ticket: If you have leftover smoked haddock or hot smoked salmon, fold it through mashed potato, blend with fresh herbs, citrus, and caramelized onions, then coat in Japanese breadcrumbs and deep-fry.

You could also have a ball with Spanish croquettes. Prepare the white sauce a few days ahead, then use remaining pork, chicken, or mushrooms for the filling. Whizz stale bread into crumbs to coat them, then cook until crisp. Sausage roll mixtures are another perfect use for those breadcrumbs, or use them as a jacket for bite-sized chicken. For flavour, all you need a bit of lemon zest and aromatic herbs, and they'll taste so much more. As an aside, croissants make excellent coatings, too.

One favourite thing at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Place some holiday meats in an sealed tub and store in the freezer. While you're at it, reserve some cranberry sauce and honey ham glaze in the fridge. When needed, defrost the meat, then pop it in a preheated oven with the reserved glaze for a brief period. Let it cool and slice thinly, then lay on top of some sourdough and start building mini sandwiches with lots of cranberry sauce. Cut into bite-sized pieces for a surefire hit.

Leftover turkey, meanwhile, could be transformed into a spicy, crisp salad. You often have a bit of dark meat left over, and it's ideal for something full of flavour. Pull the meat, then fry it slowly in a pan, and toss with remaining sauce loosened with lime juice, a dash of soy sauce and a little spicy oil. Finish with fresh herbs and some sliced spring onion, and present in little gem leaves.

Revamping Leftover Vegetables

Veg, meanwhile, can be scrubbed up and ready to party with a big batch of fried potato cake. 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 freezer. Reheat in a preheated oven for a short time and finish 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.