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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 impress guests?

Party snacks doesn't have to be elaborate, so New Year's presents a great opportunity to use up what's left. The main guideline is to stick to items to just one bite—no one wants to handle a fork. Guests are looking for a comforting taste of comfort food with a luxurious touch.

If you have a bit of cured fish left, place it on blinis and top it with affordable roe. Mini fishcakes are also an ideal choice: Whether you've got remaining fish or flaked salmon, fold it through mashed potato, combine with fresh herbs, citrus, and fried leeks, then coat in Japanese breadcrumbs and deep-fry.

You could also get creative with croquetas. Make the bechamel a few days ahead, then use remaining pork, chicken, or foraged fungi for the interior. Whizz old bread into crumbs 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. 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 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 airtight container and store in the freezer. While you're at it, set aside some berry relish and honey ham glaze in the fridge. When needed, defrost the meat, then pop it in a preheated oven with the saved glaze for a short time. Let it cool and cut into thin pieces, then lay on top of some artisan bread and assemble mini sandwiches with lots of cranberry sauce. Cut into small squares for a surefire hit.

Remaining poultry, meanwhile, could be turned into a spicy, crisp salad. You often have a bit of turkey leg left over, and it's ideal for something punchy. Pull the meat, then crisp it slowly in a pan, and toss with leftover cranberry sauce thinned with citrus juice, a dash of soy and a little chilli oil. Garnish with fresh herbs and some green onions, and present in little gem leaves.

Revamping Remaining Veg

Vegetables, meanwhile, can be dressed up and fit for a party with a big batch of bubble and squeak. Combine all your remaining vegetables with herbs, then add salt and pepper and add flour. Cut out portions to roughly the size of small rounds, then keep in the icebox. Reheat in a preheated oven for a short time and finish with whatever you like—perhaps roast beef and grated horseradish. A good tip, though: save a stash for brunch the next day.