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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 feel special?

Party snacks doesn't have to be fancy, so New Year's offers a great opportunity to use up what's left. The main guideline is to keep things to just one bite—no one wants to manoeuvre a fork. Guests just want a big hug of hearty fare with a luxurious touch.

If you have a bit of smoked salmon left, layer it on blinis and top it with affordable roe. Small patties are also just the ticket: If you have remaining fish or flaked salmon, mix it through mashed potato, combine with dill, citrus, and fried leeks, then coat in panko and fry until golden.

You could also get creative with croquetas. Prepare the white sauce a few days ahead, then use leftover ham, poultry, or foraged fungi for the filling. Whizz stale bread into crumbs to cover them, then fry. Savoury pastry mixtures are another natural home for those breadcrumbs, or use them as a coating for chicken pieces. Seasoning-wise, all you need a bit of lemon zest and thyme, and they'll sing so much more. Incidentally, croissants make superb coatings, too.

One beloved treat at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Get some holiday meats in an sealed tub and freeze. While you're at it, reserve some berry relish and sweet glaze in the fridge. 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 sourdough and start building sandwiches with lots of tangy sauce. Cut into small squares for a surefire hit.

Remaining poultry, meanwhile, could be turned into a zingy salad. There’s always a bit of turkey leg left over, and it's ideal for something punchy. Pull the meat, then fry it slowly in a pan, and mix with leftover cranberry sauce thinned with citrus juice, a spoonful of soy and a little spicy oil. Garnish with chopped herbs and some sliced spring onion, and serve in small lettuce cups.

Revamping Remaining Veg

Vegetables, 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 season and add flour. Cut out portions to roughly the size of blinis, then store in the icebox. Refresh in a hot oven for a short time and top with your choice of topping—perhaps sliced beef and sharp horseradish. A word to the wise, though: set some aside for brunch the next day.