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What kinds of canapes can I whip up for New Year’s Eve using my Christmas remaining food that will still impress guests?

Party snacks doesn't have to be fancy, so New Year's presents a great opportunity to clear the decks. The key rule is to keep things to just one bite—guests don't want to manoeuvre a fork. People are looking for a comforting taste of comfort food with a luxurious touch.

Should you possess a bit of smoked salmon left, place it on mini pancakes and top it with affordable roe. Mini fishcakes are also an ideal choice: If you have leftover smoked haddock or flaked salmon, fold it through creamy potatoes, blend with fresh herbs, citrus, and caramelized onions, then roll in Japanese breadcrumbs and fry until golden.

You could also get creative with Spanish croquettes. Prepare the white sauce up to days ahead, then use remaining pork, chicken, or foraged fungi for the filling. Blitz stale bread into breadcrumbs to cover them, then cook until crisp. Savoury pastry fillings are another natural home for those breadcrumbs, or use them as a jacket for chicken pieces. For flavour, just add a bit of citrus zest and aromatic herbs, and they'll sing so much more. As an aside, croissants make excellent coatings, too.

One favourite thing at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Place some holiday meats in an sealed tub and store in the freezer. While you're at it, reserve some cranberry sauce and sweet glaze in the fridge. When needed, defrost the meat, then place it in a hot oven with the reserved glaze for a brief period. Let it cool and cut into thin pieces, then lay on top of some artisan bread and start building mini sandwiches with lots of tangy sauce. Cut into small squares for a winner.

Leftover turkey, meanwhile, could be transformed into a spicy, crisp salad. You often have a bit of turkey leg left over, and it's perfect for something full of flavour. Shred the meat, then fry it slowly in a pan, and toss with remaining sauce loosened with lime juice, a spoonful of soy sauce and a little spicy oil. Garnish with fresh herbs and some sliced spring onion, and present in small lettuce cups.

Revamping Remaining Veg

Veg, meanwhile, can be dressed up and ready to party with a big batch of fried potato cake. Combine all your remaining vegetables with 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 preheated oven for a few minutes and finish with your choice of topping—perhaps roast beef and grated horseradish. A word to the wise, though: save a stash for brunch the next day.