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What types of canapes can I prepare for New Year’s Eve using my Christmas remaining food that will still seem festive?

Party snacks doesn't have to be fancy, so New Year's offers a great opportunity to use up what's left. The main guideline is to stick to items to just one bite—guests don't want to manoeuvre a fork. People just want a comforting taste of hearty fare with a luxurious touch.

If you have a bit of cured fish left, layer it on blinis and top it with lumpfish caviar. Mini fishcakes are also just the ticket: If you have remaining fish or hot smoked salmon, fold it through mashed potato, blend with dill, citrus, and fried leeks, then roll in Japanese breadcrumbs and fry until golden.

You could also get creative with croquetas. Make the bechamel a few days ahead, then use leftover ham, chicken, or foraged fungi for the interior. Whizz old bread into crumbs to cover them, then cook until crisp. Savoury pastry mixtures are another perfect use for those breadcrumbs, or use them as a jacket for bite-sized chicken. Seasoning-wise, just add a bit of citrus zest and thyme, and they'll taste so much more. Incidentally, croissants make superb coatings, too.

One favourite thing 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, reserve some cranberry sauce and sweet glaze in the fridge. When needed, defrost the meat, then pop it in a preheated oven with the reserved glaze for a brief period. Let it cool and cut into thin pieces, then arrange on top of some sourdough and assemble sandwiches with lots of tangy sauce. Slice into bite-sized pieces for a surefire hit.

Remaining poultry, meanwhile, could be transformed into a spicy, crisp salad. There’s always a bit of dark meat left over, and it's perfect for something punchy. Shred the meat, then fry it slowly in a pan, and mix with leftover cranberry sauce thinned with citrus juice, a spoonful of soy sauce and a little spicy oil. Garnish with chopped herbs and some sliced spring onion, and present in little gem leaves.

Transforming Remaining Veg

Veg, meanwhile, can be scrubbed up and fit for a party with a big batch of fried potato cake. Combine all your leftover veg with fresh herbs, then add salt and pepper and incorporate a binding agent. Cut out portions to about the size of small rounds, then store in the freezer. Refresh 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.