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

Finger food needn't be elaborate, so New Year's presents a perfect chance to clear the decks. The main guideline is to keep things to just one bite—no one wants to manoeuvre a fork. People just want a comforting taste of hearty fare with a decadent twist.

Should you possess a bit of cured fish left, place it on blinis and top it with lumpfish caviar. Mini fishcakes are also just the ticket: If you have remaining fish or flaked salmon, fold it through mashed potato, combine with dill, lemon, and fried leeks, then roll in panko and fry until golden.

You could also have a ball with Spanish croquettes. Make the bechamel up to days ahead, then use leftover ham, chicken, or foraged fungi for the filling. Blitz stale bread into breadcrumbs to cover them, then fry. Savoury pastry fillings are another natural home for those breadcrumbs, or use them as a coating for bite-sized chicken. Seasoning-wise, all you need a bit of lemon zest and thyme, and they'll taste so much more. Incidentally, buttery pastries make superb coatings, too.

One favourite thing at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Get some holiday meats in an sealed tub and freeze. While you're at it, set aside some cranberry sauce and sweet glaze in the refrigerator. When needed, defrost the meat, then pop it in a preheated oven with the reserved glaze for a brief period. Let it cool and slice thinly, then arrange on top of some artisan bread and start building mini sandwiches with lots of cranberry sauce. Cut into small squares for a winner.

Leftover turkey, meanwhile, could be transformed into a zingy salad. There’s always a bit of dark meat left over, and it's perfect for something punchy. Pull the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce thinned with lime juice, a dash of soy sauce and a little chilli oil. Finish with chopped herbs and some sliced spring onion, and present in little gem leaves.

Revamping Leftover Vegetables

Vegetables, meanwhile, can be dressed up and ready to party with a big batch of fried potato cake. Combine all your remaining vegetables with herbs, then add salt and pepper and incorporate flour. Stamp out portions to roughly the size of blinis, then store in the icebox. Reheat in a preheated oven for a short time and finish with your choice of topping—perhaps roast beef and grated horseradish. A good tip, though: save a stash for a late breakfast the next day.