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What kinds of canapes can I prepare for New Year’s Eve using my Christmas leftovers that will still feel special?

Party snacks needn't be fancy, so New Year's presents a perfect chance to use up what's left. The key rule is to keep things to just one bite—no one wants to manoeuvre a fork. People are looking for a big hug of comfort food with a luxurious touch.

If you have a bit of smoked salmon left, layer it on blinis and top it with affordable roe. Small patties are also just the ticket: Whether you've got remaining fish or hot smoked salmon, mix it through creamy potatoes, combine with dill, citrus, and fried leeks, then coat in Japanese breadcrumbs and fry until golden.

You could also get creative with Spanish croquettes. Make the bechamel up to days ahead, then use leftover ham, chicken, or mushrooms for the interior. Blitz stale bread into breadcrumbs to cover them, then fry. Savoury pastry fillings are another perfect use for those crumbs, or use them as a jacket for chicken pieces. For flavour, just add a bit of citrus zest and thyme, and they'll sing so much more. Incidentally, buttery pastries make excellent crumbs, too.

One favourite thing at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Place some ham and turkey in an sealed tub and store in the freezer. 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 hot 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 sandwiches with lots of tangy sauce. Slice into small squares for a surefire hit.

Remaining poultry, meanwhile, could be transformed into a zingy salad. You often have a bit of dark meat 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 thinned with citrus juice, a spoonful of soy and a little chilli oil. Finish with fresh herbs and some sliced spring onion, and present in little gem leaves.

Transforming Remaining Veg

Veg, meanwhile, can be dressed up and fit for a party with a big batch of bubble and squeak. Mix all your remaining vegetables with fresh herbs, then season and add a binding agent. Cut out portions to about the size of small rounds, then keep in the freezer. Reheat in a hot oven for a short time and top with whatever you like—perhaps roast beef and sharp horseradish. A word to the wise, though: set some aside for brunch the next day.