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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 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—guests don't want to handle a fork. Guests are looking for a big hug of hearty fare with a decadent twist.

If you have a bit of cured fish left, place it on mini pancakes and top it with lumpfish caviar. Mini fishcakes are also just the ticket: If you have remaining fish or flaked salmon, fold it through creamy potatoes, blend with fresh herbs, lemon, and fried leeks, then coat in Japanese breadcrumbs and deep-fry.

You could also get creative with Spanish croquettes. Prepare the white sauce up to days ahead, then use remaining pork, poultry, or foraged fungi for the interior. Whizz old bread into breadcrumbs to cover them, then cook until crisp. Sausage roll fillings are another perfect use for those crumbs, or use them as a jacket for chicken pieces. Seasoning-wise, all you need a bit of lemon zest and aromatic herbs, and they'll sing so much more. As an aside, croissants make superb crumbs, too.

One favourite thing at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Place some holiday meats in an airtight container and freeze. While you're at it, set aside some berry relish and honey ham glaze in the fridge. When needed, thaw the meat, then pop it in a preheated oven with the saved glaze for a short time. Cool and cut into thin pieces, then arrange on top of some sourdough and assemble mini sandwiches with lots of cranberry 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 perfect for something punchy. Shred the meat, then fry it slowly in a pan, and toss with leftover cranberry sauce loosened with citrus juice, a dash of soy and a little chilli oil. Garnish with fresh herbs and some green onions, and serve in small lettuce cups.

Transforming Remaining Veg

Vegetables, meanwhile, can be scrubbed up and fit for a party with a big batch of fried potato cake. 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. Reheat in a hot oven for a few minutes and finish with your choice of topping—perhaps roast beef and grated horseradish. A word to the wise, though: save a stash for a late breakfast the next day.