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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?

Finger food doesn't have to be elaborate, so New Year's offers a perfect 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 just want a big hug of comfort food with a luxurious touch.

If you have a bit of smoked salmon left, layer it on blinis and crown it with affordable roe. Small patties are also an ideal choice: If you have leftover smoked haddock or flaked salmon, fold it through creamy potatoes, combine with fresh herbs, citrus, and fried leeks, then coat in panko and fry until golden.

You could also have a ball with croquetas. Prepare the white sauce 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. Savoury pastry mixtures are another natural home for those breadcrumbs, or use them as a coating for chicken pieces. Seasoning-wise, just add a bit of lemon zest and aromatic herbs, and they'll taste so much more. Incidentally, croissants make excellent crumbs, 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 freeze. While you're at it, reserve some cranberry sauce and sweet glaze in the refrigerator. When needed, defrost the meat, then place it in a hot oven with the reserved glaze for a brief period. Cool and cut into thin pieces, then arrange on top of some artisan bread and start building sandwiches with lots of cranberry sauce. Slice into bite-sized pieces for a surefire hit.

Leftover turkey, meanwhile, could be transformed 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 fry it slowly in a pan, and toss with remaining sauce thinned with citrus juice, a spoonful of soy and a little spicy oil. Finish with chopped herbs and some sliced spring onion, and serve in small lettuce cups.

Transforming Leftover Vegetables

Veg, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Combine all your remaining vegetables with fresh herbs, then add salt and pepper and incorporate a binding agent. Stamp out portions to roughly the size of small rounds, then keep in the freezer. 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: save a stash for brunch the next day.