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

Finger food doesn't have to be elaborate, so New Year's offers a perfect chance to clear the decks. The main guideline is to keep things to just one bite—guests don't want to manoeuvre a fork. Guests are looking for a comforting taste of comfort food with a decadent twist.

If you have a bit of smoked salmon left, layer it on mini pancakes and top it with lumpfish caviar. Mini fishcakes are also an ideal choice: If you have remaining fish or flaked salmon, mix it through mashed potato, combine with fresh herbs, citrus, and caramelized onions, then coat in panko and deep-fry.

You could also get creative with Spanish croquettes. Make the bechamel up to days ahead, then use leftover ham, poultry, or mushrooms for the filling. Whizz old bread into crumbs to coat them, then cook until crisp. Sausage roll mixtures are another perfect use for those breadcrumbs, or use them as a jacket for bite-sized chicken. For flavour, all you need a bit of citrus zest and aromatic herbs, and they'll sing so much more. Incidentally, croissants make superb coatings, too.

One beloved treat 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 freeze. While you're at it, reserve some cranberry sauce and sweet glaze in the refrigerator. When needed, defrost the meat, then place it in a hot oven with the reserved glaze for a brief period. Cool and cut into thin pieces, then arrange on top of some sourdough and assemble mini sandwiches with lots of cranberry sauce. Slice into small squares for a surefire hit.

Leftover turkey, meanwhile, could be turned into a spicy, crisp salad. You often have a bit of dark meat left over, and it's perfect for something punchy. Pull the meat, then fry it slowly in a pan, and toss with remaining sauce thinned with citrus juice, a spoonful of soy and a little spicy oil. Garnish with chopped herbs and some green onions, and present in small lettuce cups.

Revamping Leftover Vegetables

Vegetables, meanwhile, can be scrubbed 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 incorporate a binding agent. Stamp out portions to about the size of small rounds, then keep in the freezer. Refresh in a hot oven for a short time and finish with your choice of topping—perhaps roast beef and sharp horseradish. A word to the wise, though: set some aside for brunch the next day.