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

Finger food doesn't have to be elaborate, so New Year's presents a perfect opportunity to clear the decks. The main guideline is to keep things to just one bite—guests don't want to manoeuvre a fork. Guests just want a comforting taste of hearty fare with a luxurious touch.

If you have a bit of smoked salmon left, place it on blinis and crown it with affordable roe. Mini fishcakes are also just the ticket: Whether you've got remaining fish or flaked salmon, fold it through creamy potatoes, combine with dill, citrus, and caramelized onions, then roll in Japanese breadcrumbs and fry until golden.

You could also get creative with Spanish croquettes. Make the bechamel a few days ahead, then use leftover ham, chicken, or mushrooms for the filling. Whizz stale bread into breadcrumbs to coat them, then cook until crisp. Savoury pastry mixtures are another perfect use for those breadcrumbs, or use them as a coating for bite-sized chicken. For flavour, all you need a bit of citrus zest and aromatic herbs, and they'll taste so much more. Incidentally, buttery pastries make excellent crumbs, too.

One beloved treat at this time of year is a leftovers sandwich, and that doesn't have to stop after Boxing Day. Get some holiday meats in an airtight container and freeze. While you're at it, set aside some berry relish and sweet glaze in the refrigerator. When needed, defrost the meat, then pop it in a hot oven with the reserved glaze for a brief period. Let it cool and cut into thin pieces, then lay on top of some sourdough and assemble mini sandwiches with lots of tangy sauce. Cut into small squares for a surefire hit.

Remaining poultry, meanwhile, could be transformed into a spicy, crisp salad. There’s always a bit of turkey leg left over, and it's ideal for something full of flavour. Shred the meat, then crisp it slowly in a pan, and toss with remaining sauce thinned with lime juice, a dash of soy and a little chilli oil. Garnish with chopped herbs and some green onions, and present in little gem leaves.

Transforming Remaining Veg

Vegetables, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Mix all your leftover veg with fresh herbs, then season and add a binding agent. Stamp out portions to about the size of small rounds, then store in the freezer. Reheat in a hot oven for a few minutes and finish with your choice of topping—perhaps sliced beef and grated horseradish. A word to the wise, though: set some aside for a late breakfast the next day.