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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 great opportunity to clear the decks. The key rule is to stick to items to just one bite—guests don't want to manoeuvre a fork. People just want a big hug of hearty fare with a luxurious touch.

Should you possess a bit of smoked salmon left, place it on blinis and crown it with affordable roe. Mini fishcakes are also just the ticket: If you have leftover smoked haddock or hot smoked salmon, fold it through mashed potato, blend with fresh herbs, citrus, and fried leeks, then roll in panko and fry until golden.

You could also have a ball with Spanish croquettes. Make the bechamel a few days ahead, then use remaining pork, poultry, or mushrooms for the interior. Whizz stale bread into breadcrumbs to coat them, then fry. Savoury pastry mixtures are another natural home for those crumbs, or use them as a coating for chicken pieces. For flavour, just add a bit of citrus zest and aromatic herbs, and they'll taste so much more. As an aside, croissants make superb coatings, too.

One favourite thing at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Place some ham and turkey in an sealed tub and freeze. While you're at it, reserve some berry relish and sweet glaze in the fridge. When needed, defrost the meat, then place it in a preheated oven with the reserved glaze for a brief period. Cool and slice thinly, then arrange on top of some sourdough and start building mini sandwiches with lots of cranberry sauce. Cut into small squares for a winner.

Leftover turkey, meanwhile, could be turned into a spicy, crisp salad. You often have a bit of dark meat left over, and it's perfect for something punchy. Shred the meat, then fry it slowly in a pan, and toss with leftover cranberry sauce thinned with lime juice, a dash of soy and a little chilli oil. Garnish with fresh herbs and some green onions, and present in little gem leaves.

Revamping Remaining Veg

Veg, meanwhile, can be dressed up and fit for a party with a big batch of bubble and squeak. Combine all your remaining vegetables with herbs, then season and incorporate flour. Stamp out portions to roughly the size of small rounds, then keep in the freezer. Reheat in a hot oven for a short time and top with your choice of topping—perhaps roast beef and grated horseradish. A good tip, though: set some aside for brunch the next day.