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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?

Party snacks doesn't have to be fancy, 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 handle a fork. Guests are looking for a big hug of hearty fare with a decadent twist.

If you have a bit of cured fish left, layer it on blinis and crown it with affordable roe. Mini fishcakes are also an ideal choice: If you have leftover smoked haddock or flaked salmon, mix it through creamy potatoes, combine with fresh herbs, lemon, and caramelized onions, then roll in Japanese breadcrumbs and fry until golden.

You could also get creative with Spanish croquettes. Prepare the white sauce a few days ahead, then use leftover ham, chicken, or foraged fungi for the interior. Blitz old bread into crumbs to cover them, then cook until crisp. Sausage roll fillings are another perfect use for those crumbs, or use them as a coating for bite-sized chicken. For flavour, all you need a bit of lemon zest and thyme, and they'll taste so much more. Incidentally, 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 cranberry sauce and sweet glaze in the fridge. When needed, defrost the meat, then place it in a preheated oven with the saved glaze for a brief period. Let it cool and cut into thin pieces, then arrange on top of some artisan bread and start building 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 turkey leg left over, and it's ideal for something punchy. Shred the meat, then crisp it slowly in a pan, and toss with leftover cranberry sauce loosened with citrus juice, a dash of soy sauce and a little spicy oil. Finish with fresh herbs and some sliced spring onion, and serve in small lettuce cups.

Transforming 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 fresh herbs, then season and add a binding agent. Stamp out portions to roughly the size of blinis, then store in the freezer. Reheat in a hot oven for a short time and top with whatever you like—perhaps roast beef and grated horseradish. A word to the wise, though: set some aside for brunch the next day.