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What types of canapes can I whip up for New Year’s Eve using my Christmas leftovers 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 key rule is to keep things to just one bite—no one wants to manoeuvre a fork. Guests are looking for a comforting taste of hearty fare with a luxurious touch.

If you have a bit of smoked salmon left, place it on blinis and crown it with affordable roe. Small patties are also just the ticket: Whether you've got leftover smoked haddock or hot smoked salmon, fold it through mashed potato, combine with fresh herbs, citrus, and fried leeks, then roll in Japanese breadcrumbs and deep-fry.

You could also have a ball with croquetas. Make the bechamel a few days ahead, then use remaining pork, chicken, or mushrooms for the interior. Blitz old bread into breadcrumbs to cover them, then cook until crisp. Savoury pastry fillings are another natural home for those breadcrumbs, or use them as a coating for chicken pieces. For flavour, just add a bit of lemon zest and thyme, and they'll taste so much more. As an aside, croissants make superb crumbs, 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, reserve some berry relish and honey ham glaze in the refrigerator. When needed, thaw the meat, then pop it in a hot oven with the reserved glaze for a brief period. Cool and cut into thin pieces, then arrange on top of some artisan bread and start building mini 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 turkey leg left over, and it's perfect for something full of flavour. Pull the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce loosened with citrus juice, a dash of soy and a little spicy oil. Garnish with chopped herbs and some green onions, and serve in little gem leaves.

Revamping Leftover Vegetables

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Combine all your leftover veg with herbs, then add salt and pepper and add a binding agent. Stamp out portions to about the size of small rounds, then keep in the icebox. Refresh in a preheated oven for a few minutes and finish with your choice of topping—perhaps sliced beef and grated horseradish. A word to the wise, though: set some aside for brunch the next day.