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

Party snacks needn't be fancy, so New Year's offers a great chance to clear the decks. The main guideline is to stick to items to just one bite—guests don't want to manoeuvre a fork. Guests just want a big hug of hearty fare with a luxurious touch.

If you have a bit of cured fish left, place it on mini pancakes and top it with affordable roe. Mini fishcakes are also just the ticket: Whether you've got remaining fish or flaked salmon, mix it through creamy potatoes, blend with fresh herbs, citrus, and caramelized onions, then roll in panko and fry until golden.

You could also have a ball with Spanish croquettes. Make the bechamel a few days ahead, then use remaining pork, chicken, or mushrooms for the interior. Blitz old bread into crumbs to coat them, then cook until crisp. Sausage roll mixtures are another natural home for those crumbs, or use them as a coating for bite-sized chicken. For flavour, all you need a bit of citrus zest and thyme, and they'll sing so much more. As an aside, croissants make excellent crumbs, too.

One beloved treat at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Place some holiday meats in an airtight container and store in the freezer. While you're at it, set aside some berry relish and honey ham glaze in the fridge. When needed, defrost the meat, then pop it in a preheated oven with the saved glaze for a brief period. Cool and slice thinly, then lay on top of some artisan bread and assemble sandwiches with lots of cranberry sauce. Slice into small squares for a surefire hit.

Remaining poultry, meanwhile, could be turned into a spicy, crisp salad. There’s always 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 and a little spicy oil. Finish with fresh herbs and some green onions, and serve in little gem leaves.

Revamping Remaining Veg

Vegetables, meanwhile, can be scrubbed 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 flour. Stamp out portions to roughly the size of small rounds, then store in the freezer. Refresh in a preheated oven for a short time and top with your choice of topping—perhaps sliced beef and grated horseradish. A good tip, though: save a stash for a late breakfast the next day.