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

Finger food needn't be elaborate, so New Year's presents a great chance to clear the decks. The key rule is to keep things to just one bite—no one wants to handle a fork. People just want a big hug of comfort food with a decadent twist.

Should you possess a bit of cured fish left, layer it on mini pancakes and top it with lumpfish caviar. Small patties are also an ideal choice: Whether you've got remaining fish or flaked salmon, fold it through mashed potato, blend with fresh herbs, lemon, and fried leeks, then coat in Japanese breadcrumbs and fry until golden.

You could also get creative with Spanish croquettes. Make the bechamel up to days ahead, then use remaining pork, chicken, or foraged fungi for the interior. Blitz stale bread into crumbs to coat them, then cook until crisp. Sausage roll fillings are another perfect use 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 sing so much more. As an aside, buttery pastries make superb 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. Get some ham and turkey in an airtight container and store in the freezer. While you're at it, set aside some berry relish and sweet glaze in the fridge. When needed, thaw the meat, then pop it in a hot oven with the reserved glaze for a brief period. Let it cool and slice thinly, then lay on top of some artisan bread and start building sandwiches with lots of cranberry sauce. Slice into bite-sized pieces for a surefire hit.

Remaining poultry, meanwhile, could be turned into a zingy salad. You often have a bit of dark meat left over, and it's ideal for something full of flavour. Shred the meat, then fry it slowly in a pan, and toss with remaining sauce thinned with lime juice, a dash of soy sauce and a little spicy oil. Finish with fresh herbs and some green onions, and serve in small lettuce cups.

Revamping Remaining Veg

Vegetables, meanwhile, can be dressed up and fit for a party with a big batch of bubble and squeak. Combine all your leftover veg with herbs, then add salt and pepper and incorporate flour. Stamp out portions to roughly the size of small rounds, then store in the freezer. Refresh in a preheated oven for a short time and finish with whatever you like—perhaps roast beef and sharp horseradish. A word to the wise, though: save a stash for brunch the next day.