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What types of canapes can I prepare for New Year’s Eve using my Christmas leftovers that will still impress guests?

Finger food doesn't have to be fancy, so New Year's offers a great chance to clear the decks. The main guideline is to stick to items to just one bite—no one wants to handle a fork. People just want a big hug of hearty fare with a luxurious touch.

Should you possess a bit of cured fish left, place it on blinis and top it with lumpfish caviar. Small patties are also an ideal choice: If you have remaining fish or flaked salmon, mix it through mashed potato, blend with dill, lemon, and caramelized onions, then coat in panko and fry until golden.

You could also get creative with croquetas. Make the bechamel a few days ahead, then use leftover ham, poultry, or mushrooms for the filling. Whizz old bread into breadcrumbs to coat them, then cook until crisp. Savoury pastry fillings are another natural home for those crumbs, or use them as a jacket for bite-sized chicken. Seasoning-wise, all you need a bit of lemon zest and aromatic herbs, and they'll taste so much more. Incidentally, croissants make superb coatings, too.

One beloved treat at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Get some holiday meats in an airtight container and store in the freezer. While you're at it, reserve some berry relish and sweet glaze in the refrigerator. When needed, thaw the meat, then pop it in a preheated oven with the saved glaze for a brief period. Let it cool and slice thinly, then lay on top of some artisan bread and assemble mini sandwiches with lots of tangy sauce. Slice into bite-sized pieces for a winner.

Remaining poultry, meanwhile, could be turned into a zingy salad. You often have a bit of dark meat left over, and it's perfect for something punchy. Shred the meat, then crisp it slowly in a pan, and toss with remaining sauce thinned with lime juice, a dash of soy and a little chilli oil. Finish with fresh herbs and some sliced spring onion, and serve in little gem leaves.

Revamping Leftover Vegetables

Vegetables, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Mix all your leftover veg with herbs, then add salt and pepper and add a binding agent. Cut out portions to about the size of small rounds, then store in the freezer. Reheat in a hot oven for a few minutes and finish with your choice of topping—perhaps sliced beef and sharp horseradish. A word to the wise, though: save a stash for a late breakfast the next day.