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

Party snacks needn't be fancy, so New Year's presents a great opportunity to clear the decks. The main guideline is to keep things to just one bite—guests don't want to manoeuvre a fork. Guests just want a big hug of hearty fare with a decadent twist.

Should you possess a bit of smoked salmon left, layer it on mini pancakes and crown it with affordable roe. Small patties are also an ideal choice: Whether you've got remaining fish or flaked salmon, mix it through mashed potato, combine with fresh herbs, lemon, and fried leeks, then roll in Japanese breadcrumbs and fry until golden.

You could also get creative with Spanish croquettes. Prepare the white sauce a few days ahead, then use remaining pork, poultry, or mushrooms for the filling. Whizz old bread into breadcrumbs to cover them, then cook until crisp. Savoury pastry fillings are another natural home for those crumbs, or use them as a jacket for chicken pieces. Seasoning-wise, just add a bit of citrus zest and thyme, and they'll taste so much more. As an aside, buttery pastries make superb coatings, too.

One beloved treat at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Get some holiday meats in an sealed tub and freeze. While you're at it, set aside some berry relish and sweet glaze in the fridge. When needed, thaw the meat, then place it in a preheated oven with the reserved glaze for a brief period. Let it cool and slice thinly, then lay on top of some artisan bread and assemble sandwiches with lots of cranberry sauce. Cut into bite-sized pieces for a surefire hit.

Remaining poultry, meanwhile, could be transformed into a zingy salad. You often have 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 sauce and a little chilli oil. Finish with chopped herbs and some green onions, and serve in little gem leaves.

Revamping Remaining Veg

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of fried potato cake. Combine all your remaining vegetables with herbs, then add salt and pepper and add 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 few minutes and top with whatever you like—perhaps sliced beef and sharp horseradish. A good tip, though: save a stash for a late breakfast the next day.