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

Finger food doesn't have to be elaborate, so New Year's presents a great chance to use up what's left. The key rule is to keep things to just one bite—no one wants to manoeuvre a fork. People are looking for a big hug of hearty fare with a decadent twist.

If you have a bit of smoked salmon left, place it on mini pancakes and crown it with lumpfish caviar. Small patties are also just the ticket: Whether you've got remaining fish or hot smoked salmon, mix it through mashed potato, blend with fresh herbs, lemon, and fried leeks, then coat in panko and deep-fry.

You could also get creative with croquetas. Make the bechamel a few days ahead, then use leftover ham, poultry, or foraged fungi for the interior. Whizz old bread into crumbs to cover them, then fry. Sausage roll mixtures are another perfect use for those breadcrumbs, or use them as a jacket for chicken pieces. Seasoning-wise, all you need a bit of citrus zest and thyme, and they'll taste so much more. As an aside, buttery pastries make excellent coatings, too.

One beloved treat at this time of year is a leftovers sandwich, and that doesn't have to stop after Boxing Day. Place some ham and turkey in an sealed tub and freeze. While you're at it, reserve some berry relish and honey ham glaze in the fridge. When needed, defrost the meat, then place it in a preheated oven with the saved glaze for a brief period. Cool and slice thinly, then lay on top of some artisan bread and assemble mini sandwiches with lots of tangy sauce. Cut into small squares for a winner.

Leftover turkey, meanwhile, could be turned into a zingy salad. You often have a bit of turkey leg left over, and it's perfect for something full of flavour. Pull the meat, then fry it slowly in a pan, and toss with leftover cranberry sauce thinned with lime juice, a dash of soy sauce and a little spicy oil. Finish with fresh herbs and some sliced spring onion, and present in little gem leaves.

Transforming Leftover Vegetables

Veg, meanwhile, can be scrubbed up and fit for a 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. Cut out portions to about the size of blinis, then store in the freezer. Reheat in a preheated oven for a short time and finish with whatever you like—perhaps roast beef and grated horseradish. A word to the wise, though: set some aside for brunch the next day.