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What types of canapes can I whip up for New Year’s Eve using my Christmas remaining food that will still feel special?

Party snacks doesn't have to be fancy, so New Year's offers a perfect opportunity 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 comforting taste of comfort food with a decadent twist.

Should you possess a bit of cured fish left, layer it on mini pancakes and crown it with lumpfish caviar. Mini fishcakes are also just the ticket: Whether you've got leftover smoked haddock or hot smoked salmon, mix it through mashed potato, blend with fresh herbs, lemon, and caramelized onions, then coat in Japanese breadcrumbs and fry until golden.

You could also have a ball with croquetas. Prepare the white sauce a few days ahead, then use leftover ham, chicken, or mushrooms for the filling. Whizz stale bread into crumbs to coat them, then cook until crisp. Savoury pastry fillings are another natural home for those breadcrumbs, or use them as a coating for chicken pieces. For flavour, just add a bit of lemon zest and aromatic herbs, and they'll taste so much more. As an aside, croissants make excellent coatings, too.

One favourite thing at this time of year is a leftovers sandwich, and that doesn't have to stop after Boxing Day. Place some holiday meats in an airtight container and freeze. While you're at it, reserve some berry relish 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. Let it cool and cut into thin pieces, 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 turned into a spicy, crisp salad. You often have a bit of turkey leg left over, and it's perfect for something punchy. Shred the meat, then fry it slowly in a pan, and mix with leftover cranberry sauce thinned with citrus juice, a spoonful of soy and a little chilli oil. Garnish with chopped herbs and some sliced spring onion, and present in little gem leaves.

Revamping Remaining Veg

Veg, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Combine 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 preheated oven for a short time and finish with whatever you like—perhaps sliced beef and grated horseradish. A word to the wise, though: set some aside for a late breakfast the next day.