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What kinds of canapes can I whip up for New Year’s Eve using my Christmas leftovers that will still feel special?

Finger food doesn't have to be fancy, so New Year's offers a great chance to clear the decks. The main guideline is to keep things to just one bite—no one wants to manoeuvre a fork. People are looking for a big hug of hearty fare with a luxurious touch.

If you have a bit of cured fish left, place it on blinis and crown it with lumpfish caviar. Small patties are also an ideal choice: If you have leftover smoked haddock or flaked salmon, fold it through creamy potatoes, blend with dill, lemon, and caramelized onions, then roll in panko and deep-fry.

You could also have a ball with Spanish croquettes. Make the bechamel a few days ahead, then use remaining pork, poultry, or mushrooms for the filling. Whizz stale bread into breadcrumbs to cover them, then cook until crisp. Savoury pastry mixtures are another natural home for those crumbs, or use them as a jacket for chicken pieces. For flavour, just add a bit of lemon zest and thyme, and they'll taste so much more. Incidentally, croissants make superb coatings, too.

One favourite thing at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Get some holiday meats in an sealed tub and store in the freezer. While you're at it, set aside some berry relish and honey ham glaze in the fridge. When needed, thaw the meat, then place it in a preheated 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 start building mini sandwiches with lots of tangy sauce. Slice into bite-sized pieces 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. Shred the meat, then crisp it slowly in a pan, and toss with leftover cranberry sauce thinned with lime juice, a spoonful of soy and a little spicy oil. Garnish with fresh herbs and some sliced spring onion, and present in small lettuce cups.

Revamping Remaining Veg

Vegetables, meanwhile, can be dressed up and fit for a party with a big batch of bubble and squeak. Mix all your leftover veg with herbs, then add salt and pepper and add flour. Stamp out portions to about the size of small rounds, then store in the icebox. Refresh in a preheated oven for a short time and top with your choice of topping—perhaps sliced beef and sharp horseradish. A word to the wise, though: save a stash for brunch the next day.