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What types of bite-sized appetizers can I prepare for New Year’s Eve using my Christmas remaining food that will still seem festive?

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—no one wants to manoeuvre a fork. Guests just want a comforting taste of comfort food with a luxurious touch.

Should you possess a bit of smoked salmon left, layer it on blinis and top it with lumpfish caviar. Mini fishcakes are also just the ticket: Whether you've got leftover smoked haddock or hot smoked salmon, mix it through mashed potato, blend with fresh herbs, citrus, 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, poultry, or foraged fungi for the interior. Blitz stale bread into crumbs to cover them, then fry. Sausage roll fillings are another perfect use for those breadcrumbs, or use them as a jacket for chicken pieces. 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 favourite thing at this time of year is a leftovers sandwich, and that doesn't have to stop after Boxing Day. Place some ham and turkey in an sealed tub 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 pop it in a preheated oven with the saved glaze for a short time. Cool and cut into thin pieces, then lay on top of some artisan bread and start building sandwiches with lots of tangy sauce. Cut into small squares for a surefire hit.

Leftover turkey, meanwhile, could be transformed into a spicy, crisp salad. You often have a bit of turkey leg left over, and it's ideal for something full of flavour. Shred the meat, then crisp it slowly in a pan, and mix with remaining sauce thinned with citrus juice, a spoonful of soy sauce and a little spicy oil. Garnish with chopped herbs and some sliced spring onion, and serve in little gem leaves.

Revamping Leftover Vegetables

Veg, meanwhile, can be scrubbed up and fit for a 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. Stamp out portions to about the size of small rounds, then keep in the icebox. Refresh in a hot oven for a few minutes and finish 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.