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What kinds of bite-sized appetizers can I prepare for New Year’s Eve using my Christmas leftovers that will still seem festive?

Finger food needn't be elaborate, so New Year's presents a perfect chance to clear the decks. The key rule is to keep things 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 affordable roe. Mini fishcakes are also an ideal choice: If you have remaining fish or hot smoked salmon, mix it through mashed potato, combine with dill, citrus, and fried leeks, then coat in Japanese breadcrumbs and fry until golden.

You could also have a ball with Spanish croquettes. Make the bechamel up to days ahead, then use remaining pork, chicken, or foraged fungi for the filling. Blitz stale bread into breadcrumbs to coat them, then cook until crisp. Sausage roll fillings are another natural home for those crumbs, or use them as a coating for chicken pieces. Seasoning-wise, all you need a bit of lemon zest and aromatic herbs, and they'll sing so much more. Incidentally, croissants make excellent crumbs, 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 holiday meats in an airtight container and freeze. While you're at it, set aside some cranberry sauce and sweet glaze in the refrigerator. When needed, defrost the meat, then place it in a hot oven with the reserved glaze for a brief period. Let it cool and cut into thin pieces, then lay on top of some sourdough and start building sandwiches with lots of tangy sauce. Slice into small squares for a winner.

Leftover turkey, meanwhile, could be turned into a spicy, crisp salad. There’s always a bit of turkey leg left over, and it's ideal for something full of flavour. Shred the meat, then fry it slowly in a pan, and toss with remaining sauce loosened with lime juice, a spoonful of soy sauce and a little chilli oil. Finish with chopped herbs and some green onions, and present in little gem leaves.

Transforming Leftover Vegetables

Vegetables, 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 incorporate a binding agent. Cut out portions to roughly the size of small rounds, then keep in the freezer. Reheat in a hot oven for a few minutes and top with whatever you like—perhaps sliced beef and grated horseradish. A word to the wise, though: set some aside for a late breakfast the next day.