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What types of bite-sized appetizers can I whip up 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 offers a perfect chance to use up what's left. The key rule is to keep things to just one bite—guests don't want to manoeuvre a fork. Guests are looking for a big hug of comfort food with a luxurious touch.

Should you possess a bit of cured fish 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 flaked salmon, fold it through creamy potatoes, blend with fresh herbs, lemon, and fried leeks, then roll in Japanese breadcrumbs and deep-fry.

You could also have a ball with Spanish croquettes. Make the bechamel up to days ahead, then use remaining pork, poultry, or foraged fungi for the filling. Blitz old bread into crumbs to coat them, then cook until crisp. Savoury pastry mixtures are another perfect use for those breadcrumbs, or use them as a jacket for bite-sized chicken. Seasoning-wise, just add a bit of citrus zest and thyme, and they'll sing so much more. Incidentally, buttery pastries make excellent crumbs, too.

One beloved treat at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Place some ham and turkey in an airtight container and freeze. While you're at it, set aside some cranberry sauce and honey ham glaze in the fridge. When needed, defrost the meat, then place 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 sourdough and start building mini sandwiches with lots of tangy sauce. Cut into small squares for a surefire hit.

Remaining poultry, meanwhile, could be transformed 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 fry it slowly in a pan, and toss with remaining sauce loosened with lime juice, a spoonful of soy and a little spicy oil. Finish with chopped herbs and some green onions, and serve in little gem leaves.

Revamping Leftover Vegetables

Veg, meanwhile, can be dressed up and fit for a party with a big batch of bubble and squeak. Mix all your leftover veg with fresh herbs, then season and incorporate a binding agent. Cut out portions to about the size of blinis, then store in the freezer. Refresh in a preheated oven for a few minutes and finish with your choice of topping—perhaps roast beef and grated horseradish. A word to the wise, though: set some aside for brunch the next day.