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

Party snacks doesn't have to be fancy, so New Year's presents a great opportunity to use up what's left. The key rule is to stick to items to just one bite—guests don't want to manoeuvre a fork. People 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 top it with lumpfish caviar. Small patties are also just the ticket: If you have remaining fish or hot smoked salmon, fold it through mashed potato, blend with dill, citrus, and fried leeks, then coat in panko and fry until golden.

You could also have a ball with Spanish croquettes. Make the bechamel up to days ahead, then use remaining pork, poultry, or foraged fungi for the interior. Whizz stale bread into crumbs to coat them, then fry. Savoury pastry fillings are another perfect use for those crumbs, or use them as a coating for bite-sized chicken. Seasoning-wise, just add a bit of lemon zest and thyme, and they'll sing so much more. As an aside, buttery pastries make superb coatings, too.

One beloved treat at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Place some holiday meats in an airtight container and store in the freezer. While you're at it, set aside some berry relish and sweet glaze in the fridge. When needed, thaw the meat, then pop it in a preheated oven with the saved glaze for a brief period. Let it cool and slice thinly, then arrange on top of some artisan bread and start building mini sandwiches with lots of cranberry sauce. Slice into bite-sized pieces for a surefire hit.

Remaining poultry, meanwhile, could be transformed 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 mix with leftover cranberry sauce thinned with lime juice, a dash of soy and a little chilli oil. Finish with fresh herbs and some green onions, and serve in little gem leaves.

Revamping Remaining Veg

Veg, meanwhile, can be scrubbed up and ready to party with a big batch of fried potato cake. Mix all your leftover veg with fresh herbs, then add salt and pepper and add flour. Cut out portions to roughly the size of blinis, then store in the icebox. Reheat in a preheated oven for a short time and top with whatever you like—perhaps sliced beef and sharp horseradish. A word to the wise, though: save a stash for brunch the next day.