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

Finger food needn't be fancy, so New Year's offers a perfect chance to use up what's left. The key rule is to stick to items to just one bite—guests don't want to handle a fork. Guests are looking for a comforting taste of comfort food with a luxurious touch.

If you have a bit of smoked salmon left, layer it on mini pancakes and crown it with affordable roe. Mini fishcakes are also an ideal choice: If you have remaining fish or flaked salmon, fold it through creamy potatoes, blend with dill, citrus, and caramelized onions, then roll in Japanese breadcrumbs and fry until golden.

You could also get creative with Spanish croquettes. Make the bechamel up to days ahead, then use leftover ham, poultry, or foraged fungi for the interior. Blitz old bread into breadcrumbs to coat them, then fry. Sausage roll fillings are another perfect use for those breadcrumbs, or use them as a jacket for bite-sized chicken. Seasoning-wise, all you need a bit of lemon zest and aromatic herbs, and they'll sing so much more. As an aside, buttery pastries make superb coatings, too.

One favourite thing at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Place some ham and turkey in an sealed tub and store in the freezer. While you're at it, set aside some berry relish and sweet glaze in the refrigerator. When needed, thaw the meat, then place it in a hot oven with the reserved glaze for a short time. Let it cool and cut into thin pieces, then arrange on top of some sourdough and assemble sandwiches with lots of tangy sauce. Slice into small squares for a winner.

Leftover turkey, meanwhile, could be transformed into a zingy salad. There’s always a bit of turkey leg left over, and it's ideal for something punchy. Shred the meat, then fry it slowly in a pan, and mix with remaining sauce loosened with citrus juice, a spoonful 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 scrubbed up and fit for a party with a big batch of bubble and squeak. Combine all your remaining vegetables with fresh herbs, then season and incorporate flour. Stamp out portions to about the size of small rounds, then store in the freezer. Reheat in a hot oven for a few minutes and finish with whatever you like—perhaps roast beef and grated horseradish. A word to the wise, though: save a stash for brunch the next day.