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What types of bite-sized appetizers 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 great opportunity to use up what's left. The key rule is to keep things to just one bite—guests don't want to manoeuvre a fork. Guests just want a big hug of comfort food with a decadent twist.

Should you possess a bit of smoked salmon left, layer it on blinis and top it with affordable roe. Mini fishcakes are also just the ticket: Whether you've got leftover smoked haddock or hot smoked salmon, mix it through mashed potato, blend with fresh herbs, lemon, and caramelized onions, then roll in panko and deep-fry.

You could also have a ball with croquetas. Prepare the white sauce up to days ahead, then use leftover ham, chicken, or foraged fungi for the filling. Blitz old bread into crumbs to coat them, then fry. Savoury pastry fillings are another perfect use for those breadcrumbs, or use them as a jacket for bite-sized chicken. For flavour, all you need a bit of citrus zest and aromatic herbs, and they'll sing so much more. Incidentally, buttery pastries make excellent crumbs, too.

One beloved treat at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Get some ham and turkey in an sealed tub and store in the freezer. While you're at it, set aside some cranberry sauce and sweet glaze in the fridge. When needed, defrost the meat, then place it in a preheated oven with the saved glaze for a short time. Let it cool and cut into thin pieces, then arrange on top of some sourdough and assemble sandwiches with lots of cranberry sauce. Slice into bite-sized pieces for a surefire hit.

Remaining poultry, meanwhile, could be turned into a spicy, crisp salad. You often have a bit of turkey leg left over, and it's ideal for something punchy. Pull the meat, then crisp it slowly in a pan, and toss with remaining sauce thinned with lime juice, a dash of soy sauce and a little chilli oil. Garnish with fresh herbs and some green onions, and serve in small lettuce cups.

Revamping Remaining Veg

Veg, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Mix all your remaining vegetables with herbs, then season and add a binding agent. Cut out portions to roughly the size of small rounds, then store in the freezer. Refresh in a hot oven for a short time and top with your choice of topping—perhaps sliced beef and grated horseradish. A good tip, though: save a stash for brunch the next day.