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

Finger food doesn't have to be elaborate, so New Year's offers a great chance to clear the decks. The main guideline is to keep things to just one bite—no one wants to handle a fork. People are looking for a comforting taste of comfort food with a decadent twist.

If you have a bit of cured fish left, place it on mini pancakes and crown it with affordable roe. Small patties are also just the ticket: If you have leftover smoked haddock or flaked salmon, fold it through mashed potato, 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. Prepare the white sauce up to days ahead, then use leftover ham, chicken, or foraged fungi for the interior. Blitz stale bread into crumbs to coat them, then fry. Sausage roll fillings are another natural home for those crumbs, or use them as a jacket for chicken pieces. Seasoning-wise, just add 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 can continue after Boxing Day. Place some holiday meats in an sealed tub and store in the freezer. While you're at it, reserve some berry relish and honey ham glaze in the refrigerator. When needed, thaw the meat, then place it in a preheated oven with the reserved glaze for a brief period. Let it cool and slice thinly, then arrange on top of some artisan bread and start building mini sandwiches with lots of cranberry sauce. Cut into bite-sized pieces for a winner.

Leftover turkey, 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 full of flavour. Pull the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce thinned with citrus juice, a spoonful of soy sauce and a little chilli oil. Garnish with chopped herbs and some sliced spring onion, and present in small lettuce cups.

Revamping Remaining Veg

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Combine all your leftover veg with fresh herbs, then add salt and pepper and add a binding agent. Stamp out portions to about the size of small rounds, then keep in the icebox. Refresh in a preheated oven for a few minutes and finish with your choice of topping—perhaps roast beef and grated horseradish. A good tip, though: save a stash for brunch the next day.