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

Finger food needn't be fancy, so New Year's offers a perfect opportunity to use up what's left. The main guideline is to stick to items to just one bite—no one wants to manoeuvre a fork. People just want a comforting taste of hearty fare with a decadent twist.

Should you possess a bit of smoked salmon left, place it on blinis and crown it with lumpfish caviar. Small patties are also an ideal choice: Whether you've got remaining fish or flaked salmon, fold it through mashed potato, combine with dill, lemon, and caramelized onions, then coat in panko and deep-fry.

You could also get creative with croquetas. Make the bechamel up to days ahead, then use leftover ham, chicken, or mushrooms for the filling. Whizz old bread into crumbs to cover them, then fry. Sausage roll fillings are another perfect use for those crumbs, or use them as a jacket for chicken pieces. For flavour, all you need a bit of lemon zest and aromatic herbs, and they'll taste so much more. As an aside, buttery pastries make superb coatings, too.

One favourite thing at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Get some holiday meats in an sealed tub and freeze. While you're at it, set aside some cranberry sauce and honey ham glaze in the fridge. When needed, thaw the meat, then place it in a hot oven with the reserved glaze for a short time. Let it cool and slice thinly, then arrange on top of some artisan bread and start building mini sandwiches with lots of tangy sauce. Slice into bite-sized pieces for a winner.

Remaining poultry, meanwhile, could be transformed into a spicy, crisp salad. There’s always a bit of turkey leg left over, and it's perfect for something full of flavour. Pull the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce loosened with lime juice, a spoonful of soy sauce and a little spicy oil. Garnish with chopped herbs and some sliced spring onion, and serve in little gem leaves.

Revamping Remaining Veg

Veg, meanwhile, can be dressed up and fit for a party with a big batch of bubble and squeak. Combine all your remaining vegetables with herbs, then add salt and pepper and incorporate a binding agent. Stamp out portions to about the size of small rounds, then store in the icebox. Reheat in a preheated oven for a few minutes and finish with your choice of topping—perhaps sliced beef and sharp horseradish. A good tip, though: set some aside for brunch the next day.