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What types of canapes can I whip up for New Year’s Eve using my Christmas leftovers that will still impress guests?

Party snacks doesn't have to be elaborate, so New Year's presents a perfect opportunity to use up what's left. The main guideline is to keep things to just one bite—no one wants to handle a fork. People just want a big hug of hearty fare with a luxurious touch.

Should you possess a bit of cured fish left, place it on blinis and top it with lumpfish caviar. Mini fishcakes are also just the ticket: Whether you've got remaining fish or hot smoked salmon, mix it through creamy potatoes, combine with fresh herbs, citrus, and fried leeks, then coat in Japanese breadcrumbs and deep-fry.

You could also have a ball with croquetas. Prepare the white sauce a few days ahead, then use remaining pork, poultry, or foraged fungi for the interior. Whizz stale bread into breadcrumbs to coat them, then fry. Savoury pastry fillings are another natural home for those crumbs, or use them as a jacket for bite-sized chicken. For flavour, just add a bit of citrus zest and thyme, and they'll taste so much more. As an aside, croissants make excellent crumbs, too.

One beloved treat at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Place some ham and turkey in an airtight container and store in the freezer. While you're at it, reserve some cranberry sauce and honey ham glaze in the refrigerator. When needed, defrost the meat, then place it in a preheated oven with the saved glaze for a short time. Let it cool and slice thinly, then lay on top of some artisan bread and start building mini sandwiches with lots of cranberry sauce. Cut into small squares for a winner.

Leftover turkey, meanwhile, could be turned into a spicy, crisp salad. There’s always a bit of dark meat 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 loosened with citrus juice, a spoonful of soy and a little chilli oil. Garnish with fresh herbs and some green onions, and serve in little gem leaves.

Transforming Leftover Vegetables

Vegetables, meanwhile, can be dressed up and fit for a party with a big batch of bubble and squeak. Combine all your remaining vegetables with fresh herbs, then add salt and pepper and incorporate 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 whatever you like—perhaps sliced beef and sharp horseradish. A good tip, though: save a stash for brunch the next day.