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What kinds of bite-sized appetizers can I whip up for New Year’s Eve using my Christmas leftovers that will still seem festive?

Finger food needn't be elaborate, so New Year's presents a great chance to clear the decks. The key rule is to keep things to just one bite—guests don't want to manoeuvre a fork. People just want a big hug of comfort food with a luxurious touch.

If you have a bit of smoked salmon left, place it on blinis 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 creamy potatoes, blend with fresh herbs, citrus, and fried leeks, then coat in Japanese breadcrumbs and fry until golden.

You could also get creative with Spanish croquettes. Make the bechamel a few days ahead, then use leftover ham, chicken, or foraged fungi for the filling. Blitz stale bread into breadcrumbs to coat them, then cook until crisp. Sausage roll mixtures are another natural home for those crumbs, or use them as a jacket for chicken pieces. Seasoning-wise, all you need a bit of lemon zest and aromatic herbs, and they'll sing so much more. As an aside, buttery pastries make superb coatings, too.

One beloved treat at this time of year is a leftovers sandwich, and that doesn't have to stop after Boxing Day. Get some ham and turkey in an sealed tub and freeze. While you're at it, set aside some cranberry sauce and sweet glaze in the refrigerator. When needed, thaw the meat, then pop it in a preheated oven with the reserved glaze for a brief period. Cool and cut into thin pieces, then lay on top of some artisan bread and assemble sandwiches with lots of cranberry sauce. Slice into small squares for a surefire hit.

Leftover turkey, meanwhile, could be turned into a zingy salad. You often have a bit of turkey leg left over, and it's ideal for something punchy. Shred the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce thinned with citrus juice, a dash of soy sauce and a little spicy oil. Garnish with fresh herbs and some sliced spring onion, and present in little gem leaves.

Revamping Remaining Veg

Veg, meanwhile, can be dressed up and ready to party with a big batch of fried potato cake. Combine all your remaining vegetables with fresh herbs, then add salt and pepper and incorporate flour. Cut out portions to about the size of blinis, then store in the freezer. Reheat in a preheated oven for a short time and top with your choice of topping—perhaps sliced beef and grated horseradish. A word to the wise, though: set some aside for brunch the next day.