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

Party snacks needn't 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—no one wants to manoeuvre a fork. People just want a big hug of comfort food with a decadent twist.

If you have a bit of cured fish left, layer it on mini pancakes and top it with affordable roe. Mini fishcakes are also an ideal choice: If you have remaining fish or hot smoked salmon, fold it through creamy potatoes, blend with dill, citrus, and fried leeks, then roll in panko and deep-fry.

You could also get creative with Spanish croquettes. Prepare the white sauce a few days ahead, then use remaining pork, chicken, or foraged fungi for the filling. Blitz stale bread into crumbs to coat them, then cook until crisp. Savoury pastry fillings are another perfect use for those crumbs, or use them as a coating for chicken pieces. Seasoning-wise, just add a bit of lemon zest and aromatic herbs, and they'll sing so much more. As an aside, croissants make excellent crumbs, 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 cranberry sauce and sweet 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 lay 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 zingy salad. There’s always a bit of dark meat left over, and it's ideal for something punchy. Shred the meat, then fry it slowly in a pan, and mix with leftover cranberry sauce thinned with lime juice, a dash of soy and a little chilli oil. Finish with fresh herbs and some green onions, and present in little gem leaves.

Transforming Remaining Veg

Veg, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Mix all your remaining vegetables with fresh herbs, then add salt and pepper and add flour. Cut out portions to roughly the size of small rounds, then store in the icebox. Reheat in a preheated oven for a short time and top with whatever you like—perhaps roast beef and sharp horseradish. A good tip, though: set some aside for brunch the next day.