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What kinds of canapes 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 perfect chance to use up what's left. The main guideline is to stick to items to just one bite—no one wants to handle a fork. Guests just want a big hug of hearty fare with a decadent twist.

If you have a bit of smoked salmon left, layer it on mini pancakes and top it with affordable roe. Small patties are also just the ticket: Whether you've got remaining fish or flaked salmon, fold it through creamy potatoes, blend with dill, citrus, and caramelized onions, then coat in Japanese breadcrumbs and fry until golden.

You could also have a ball with Spanish croquettes. Make the bechamel a few days ahead, then use leftover ham, chicken, or foraged fungi for the filling. Whizz old bread into crumbs to cover them, then cook until crisp. Sausage roll mixtures are another natural home 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 sing so much more. Incidentally, croissants make excellent coatings, too.

One favourite thing at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Get some ham and turkey in an sealed tub and freeze. While you're at it, reserve some cranberry sauce and honey ham glaze in the refrigerator. When needed, defrost the meat, then pop it in a preheated oven with the reserved glaze for a short time. Cool and cut into thin pieces, 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. 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 mix with leftover cranberry sauce loosened with lime juice, a spoonful of soy and a little chilli oil. Garnish with fresh herbs and some sliced spring onion, and present in little gem leaves.

Transforming Remaining Veg

Vegetables, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Mix all your leftover veg with herbs, then season and add a binding agent. Cut out portions to roughly the size of small rounds, then keep in the freezer. Refresh in a preheated oven for a few minutes and finish with your choice of topping—perhaps roast beef and grated horseradish. A word to the wise, though: set some aside for a late breakfast the next day.