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What kinds of canapes can I whip up for New Year’s Eve using my Christmas remaining food that will still impress guests?

Party snacks doesn't have to be elaborate, so New Year's offers a perfect chance to clear the decks. The main guideline is to keep things to just one bite—no one wants to handle a fork. People just want a big hug of hearty fare with a decadent twist.

If you have a bit of cured fish left, layer it on mini pancakes 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 dill, citrus, and caramelized onions, then coat in Japanese breadcrumbs and fry until golden.

You could also get creative with Spanish croquettes. Make the bechamel up to days ahead, then use remaining pork, chicken, or mushrooms for the filling. Whizz stale bread into crumbs to coat them, then fry. Savoury pastry fillings are another natural home for those crumbs, or use them as a coating for chicken pieces. For flavour, all you need a bit of lemon zest and aromatic herbs, 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 doesn't have to stop after Boxing Day. Place some ham and turkey in an airtight container and store in the freezer. While you're at it, set aside some cranberry sauce and honey ham glaze in the fridge. When needed, thaw the meat, then pop it in a preheated oven with the reserved glaze for a brief period. Cool and slice thinly, then lay on top of some artisan bread and start building mini sandwiches with lots of cranberry sauce. Slice into bite-sized pieces for a winner.

Remaining poultry, 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 punchy. Shred the meat, then crisp it slowly in a pan, and toss with leftover cranberry sauce thinned with citrus juice, a dash of soy sauce and a little chilli oil. Garnish with fresh herbs and some green onions, and present in small lettuce cups.

Transforming Remaining Veg

Vegetables, 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 add flour. Stamp out portions to roughly the size of small rounds, then keep in the freezer. Refresh in a hot oven for a few minutes and finish with whatever you like—perhaps roast beef and grated horseradish. A good tip, though: save a stash for brunch the next day.