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

Finger food doesn't have to be elaborate, so New Year's offers a perfect chance to clear the decks. The main guideline is to stick to items to just one bite—no one wants 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, layer it on blinis and top it with lumpfish caviar. Mini fishcakes are also an ideal choice: Whether you've got leftover smoked haddock or flaked salmon, mix it through creamy potatoes, blend with dill, lemon, and fried leeks, then coat in panko and deep-fry.

You could also have a ball with Spanish croquettes. Make the bechamel a few days ahead, then use leftover ham, chicken, or mushrooms for the interior. Whizz old bread into breadcrumbs to coat them, then fry. Sausage roll fillings are another natural home for those breadcrumbs, or use them as a jacket for chicken pieces. For flavour, just add a bit of citrus zest and thyme, and they'll taste 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 holiday meats in an airtight container and freeze. While you're at it, set aside some berry relish and sweet glaze in the refrigerator. When needed, thaw the meat, then pop it in a hot oven with the saved glaze for a brief period. Let it 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 spicy, crisp salad. There’s always a bit of dark meat left over, and it's perfect for something full of flavour. Shred the meat, then fry it slowly in a pan, and mix with remaining sauce thinned with lime juice, a dash of soy sauce and a little spicy oil. Garnish with fresh herbs and some sliced spring onion, and serve 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 leftover veg with herbs, then add salt and pepper and add a binding agent. Stamp out portions to about the size of small rounds, then store in the freezer. Reheat in a preheated oven for a short time and finish with your choice of topping—perhaps sliced beef and grated horseradish. A word to the wise, though: set some aside for a late breakfast the next day.