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What types of bite-sized appetizers can I prepare for New Year’s Eve using my Christmas leftovers that will still impress guests?

Finger food needn't be elaborate, so New Year's presents 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 manoeuvre a fork. Guests are looking for a big hug of comfort food with a decadent twist.

Should you possess a bit of smoked salmon left, layer it on mini pancakes and crown it with lumpfish caviar. Mini fishcakes are also an ideal choice: Whether you've got remaining fish or hot smoked salmon, fold 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 a few days ahead, then use remaining pork, chicken, or foraged fungi for the interior. Blitz old bread into crumbs to coat them, then fry. Sausage roll fillings are another perfect use for those crumbs, or use them as a coating for chicken pieces. For flavour, just add a bit of lemon zest and aromatic herbs, and they'll sing so much more. Incidentally, buttery pastries make superb crumbs, too.

One beloved treat at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Place some holiday meats in an airtight container and store in the freezer. While you're at it, set aside 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 brief period. Cool and cut into thin pieces, then lay on top of some sourdough and start building sandwiches with lots of cranberry sauce. Slice into small squares for a surefire hit.

Leftover turkey, meanwhile, could be transformed into a zingy salad. You often have a bit of dark meat left over, and it's perfect for something full of flavour. Pull the meat, then fry it slowly in a pan, and mix with remaining sauce loosened with lime juice, a dash of soy sauce and a little spicy oil. Garnish with fresh herbs and some sliced spring onion, and serve in small lettuce cups.

Transforming Remaining Veg

Veg, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Combine all your remaining vegetables with fresh herbs, then add salt and pepper 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 short time and finish with your choice of topping—perhaps roast beef and sharp horseradish. A word to the wise, though: set some aside for brunch the next day.