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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 doesn't have to be fancy, so New Year's offers a great opportunity to use up what's left. The main guideline is to keep things to just one bite—no one wants to handle a fork. Guests are looking for a big hug of comfort food with a decadent twist.

If you have a bit of smoked salmon left, layer it on blinis and top it with lumpfish caviar. Small patties are also just the ticket: Whether you've got remaining fish or hot smoked salmon, mix it through creamy potatoes, blend with fresh herbs, citrus, and caramelized onions, then coat in Japanese breadcrumbs and fry until golden.

You could also have a ball with croquetas. Make the bechamel a few days ahead, then use remaining pork, chicken, or mushrooms for the interior. Whizz old bread into breadcrumbs to cover them, then cook until crisp. Savoury pastry mixtures are another perfect use for those crumbs, or use them as a coating for chicken pieces. For flavour, just add a bit of lemon zest and thyme, and they'll sing so much more. Incidentally, buttery pastries make superb crumbs, too.

One favourite thing at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Get some holiday meats in an airtight container and freeze. While you're at it, reserve some berry relish and honey ham glaze in the refrigerator. When needed, defrost 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 sourdough and assemble sandwiches with lots of cranberry sauce. Cut into bite-sized pieces for a winner.

Remaining poultry, meanwhile, could be transformed into a zingy salad. There’s always a bit of turkey leg left over, and it's ideal for something punchy. Pull the meat, then crisp it slowly in a pan, and toss with remaining sauce loosened with lime juice, a spoonful of soy and a little chilli oil. Garnish with chopped herbs and some sliced spring onion, and serve in little gem leaves.

Revamping Remaining Veg

Veg, meanwhile, can be dressed up and ready to party with a big batch of fried potato cake. Combine 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 keep in the freezer. Reheat in a preheated oven for a few minutes and finish with your choice of topping—perhaps roast beef and sharp horseradish. A word to the wise, though: save a stash for a late breakfast the next day.