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

Party snacks needn't be elaborate, so New Year's offers a great chance to use up what's left. The main guideline is to keep things to just one bite—guests don't want to handle a fork. Guests are looking for a big hug of comfort food with a luxurious touch.

If you have a bit of cured fish left, layer it on mini pancakes and top it with affordable roe. Mini fishcakes are also just the ticket: If you have leftover smoked haddock or flaked salmon, fold it through creamy potatoes, combine with fresh herbs, citrus, and caramelized onions, then roll in Japanese breadcrumbs and deep-fry.

You could also have a ball with croquetas. Prepare the white sauce a few days ahead, then use leftover ham, poultry, or mushrooms for the interior. Blitz old bread into crumbs to cover them, then cook until crisp. Sausage roll mixtures are another natural home for those breadcrumbs, or use them as a coating for chicken pieces. Seasoning-wise, all you need a bit of lemon zest and thyme, and they'll taste so much more. As an aside, buttery pastries make excellent crumbs, too.

One beloved treat at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Get some holiday meats in an airtight container and freeze. While you're at it, set aside some cranberry sauce and honey ham glaze in the refrigerator. When needed, defrost the meat, then place it in a hot oven with the saved glaze for a brief period. Let it cool and slice thinly, then lay on top of some sourdough and start building mini sandwiches with lots of tangy sauce. Cut into small squares for a surefire hit.

Remaining poultry, 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 crisp it slowly in a pan, and toss with remaining 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

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 add salt and pepper and incorporate a binding agent. Cut out portions to about the size of small rounds, then keep in the icebox. Refresh in a hot oven for a short time and finish with your choice of topping—perhaps roast beef and sharp horseradish. A word to the wise, though: save a stash for brunch the next day.