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

Party snacks needn't 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 manoeuvre a fork. People just want a big hug of hearty fare with a luxurious touch.

Should you possess a bit of smoked salmon left, layer it on blinis and top it with lumpfish caviar. Small patties are also just the ticket: If you have remaining fish or hot smoked salmon, mix it through creamy potatoes, blend with fresh herbs, citrus, and fried leeks, 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 filling. Whizz stale bread into crumbs to cover them, then fry. Savoury pastry fillings are another perfect use for those crumbs, or use them as a jacket for bite-sized chicken. For flavour, all you need a bit of lemon zest and thyme, and they'll sing so much more. Incidentally, buttery pastries make excellent crumbs, too.

One beloved treat at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Place some ham and turkey in an sealed tub and store in the freezer. While you're at it, set aside some cranberry sauce and honey ham glaze in the fridge. When needed, defrost the meat, then pop it in a hot oven with the saved glaze for a short time. Cool and cut into thin pieces, then lay on top of some artisan bread and start building sandwiches with lots of tangy sauce. Slice into small squares for a surefire hit.

Leftover turkey, meanwhile, could be transformed into a zingy salad. There’s always a bit of dark meat left over, and it's perfect for something punchy. Pull the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce loosened with citrus juice, a dash of soy sauce and a little chilli oil. Garnish with fresh herbs and some green onions, and serve in little gem leaves.

Revamping Remaining Veg

Vegetables, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Mix all your leftover veg with fresh herbs, then add salt and pepper and incorporate a binding agent. Stamp out portions to about the size of blinis, then keep in the freezer. Refresh in a preheated oven for a short time and top with your choice of topping—perhaps roast beef and grated horseradish. A good tip, though: set some aside for brunch the next day.