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What types of bite-sized appetizers can I prepare 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 presents a perfect opportunity to use up what's left. The key rule is to stick to items to just one bite—no one wants to manoeuvre a fork. People are looking for a comforting taste of hearty fare with a luxurious touch.

Should you possess a bit of smoked salmon left, place it on blinis and top it with lumpfish caviar. Mini fishcakes are also an ideal choice: Whether you've got remaining fish or hot smoked salmon, mix it through creamy potatoes, combine with fresh herbs, lemon, and caramelized onions, then coat in Japanese breadcrumbs and deep-fry.

You could also have a ball with Spanish croquettes. Prepare the white sauce a few days ahead, then use leftover ham, poultry, or mushrooms for the filling. Blitz stale bread into breadcrumbs to coat them, then fry. Sausage roll mixtures are another perfect use for those breadcrumbs, or use them as a coating for bite-sized chicken. Seasoning-wise, just add a bit of citrus zest and thyme, and they'll sing so much more. As an aside, buttery pastries make excellent coatings, too.

One beloved treat at this time of year is a post-holiday sandwich, and that can continue 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, defrost the meat, then place it in a preheated oven with the saved glaze for a short time. Cool and slice thinly, then arrange on top of some sourdough and assemble 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. There’s always a bit of dark meat 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 loosened with lime juice, a dash of soy sauce and a little spicy oil. Finish with chopped herbs and some sliced spring onion, and serve in little gem leaves.

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 herbs, then add salt and pepper and incorporate a binding agent. Cut out portions to roughly the size of blinis, then keep in the freezer. Reheat in a hot oven for a few minutes and top with whatever you like—perhaps roast beef and grated horseradish. A good tip, though: save a stash for a late breakfast the next day.