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

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 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 decadent twist.

Should you possess a bit of cured fish left, place 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 hot smoked salmon, mix it through creamy potatoes, combine with fresh herbs, citrus, and caramelized onions, then coat in Japanese breadcrumbs and fry until golden.

You could also have a ball with croquetas. Prepare the white sauce up to days ahead, then use remaining pork, poultry, or foraged fungi for the filling. Blitz old bread into crumbs to cover them, then fry. Sausage roll fillings are another natural home for those crumbs, or use them as a jacket for chicken pieces. Seasoning-wise, just add a bit of lemon zest and thyme, and they'll sing so much more. Incidentally, 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 holiday meats in an airtight container and store in the freezer. While you're at it, reserve some cranberry sauce and honey ham glaze in the refrigerator. When needed, defrost the meat, then pop it in a preheated oven with the reserved glaze for a brief period. Cool and cut into thin pieces, then lay on top of some artisan bread and assemble mini sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a surefire hit.

Remaining poultry, meanwhile, could be turned into a spicy, crisp salad. You often have a bit of dark meat left over, and it's ideal for something full of flavour. Shred the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce thinned with citrus juice, a spoonful of soy sauce and a little chilli oil. Garnish with chopped herbs and some sliced spring onion, and present in little gem leaves.

Transforming Remaining Veg

Veg, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Combine all your leftover veg with fresh herbs, then add salt and pepper and add flour. Cut out portions to about the size of small rounds, then keep in the freezer. Reheat in a hot oven for a short time and top with your choice of topping—perhaps roast beef and sharp horseradish. A word to the wise, though: save a stash for brunch the next day.