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

Party snacks needn't be fancy, so New Year's presents a great opportunity to use up what's left. The main guideline is to keep things to just one bite—guests don't want to manoeuvre a fork. Guests are looking for a big hug of hearty fare with a luxurious touch.

Should you possess a bit of cured fish left, place it on mini pancakes and top it with lumpfish caviar. Mini fishcakes are also an ideal choice: If you have leftover smoked haddock or hot smoked salmon, fold it through mashed potato, blend with fresh herbs, lemon, and fried leeks, then coat in Japanese breadcrumbs and fry until golden.

You could also have a ball with Spanish croquettes. Prepare the white sauce up to days ahead, then use leftover ham, chicken, or foraged fungi for the interior. Blitz old bread into crumbs to coat them, then fry. Savoury pastry fillings are another perfect use for those breadcrumbs, or use them as a coating for chicken pieces. For flavour, all you need a bit of lemon zest and aromatic herbs, and they'll taste 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. Get some ham and turkey in an sealed tub and store in the freezer. While you're at it, reserve some berry relish 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 short time. Cool and cut into thin pieces, then arrange on top of some artisan bread and assemble mini sandwiches with lots of tangy sauce. Slice into small squares for a winner.

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 punchy. Pull the meat, then crisp it slowly in a pan, and mix with remaining sauce thinned with lime juice, a dash of soy sauce and a little spicy oil. Finish with chopped herbs and some green onions, and serve in small lettuce cups.

Transforming Leftover Vegetables

Vegetables, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Combine all your remaining vegetables with fresh herbs, then season and add a binding agent. Cut out portions to roughly the size of small rounds, then keep in the freezer. Refresh in a hot oven for a few minutes and finish with your choice of topping—perhaps roast beef and sharp horseradish. A good tip, though: set some aside for brunch the next day.