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What kinds of bite-sized appetizers can I whip up for New Year’s Eve using my Christmas remaining food that will still feel special?

Finger food needn't be elaborate, so New Year's presents a great chance to clear the decks. The main guideline is to keep things to just one bite—no one wants to manoeuvre a fork. Guests are looking for a big hug of hearty fare 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: If you have remaining fish or hot smoked salmon, mix it through mashed potato, blend with fresh herbs, citrus, and fried leeks, then coat in Japanese breadcrumbs and deep-fry.

You could also get creative with Spanish croquettes. Prepare the white sauce up to days ahead, then use remaining pork, chicken, or foraged fungi for the interior. Whizz old bread into breadcrumbs to coat them, then cook until crisp. Sausage roll fillings are another perfect use for those breadcrumbs, or use them as a coating for chicken pieces. Seasoning-wise, all you need a bit of citrus zest and aromatic herbs, and they'll sing so much more. As an aside, buttery pastries make superb coatings, too.

One favourite thing at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Place some ham and turkey in an airtight container and freeze. While you're at it, reserve some cranberry sauce and honey ham glaze in the fridge. When needed, thaw the meat, then pop it in a preheated oven with the reserved glaze for a brief period. 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 turned into a zingy salad. You often have a bit of turkey leg left over, and it's perfect for something punchy. Pull the meat, then crisp it slowly in a pan, and toss with leftover cranberry sauce thinned with citrus juice, a dash of soy and a little spicy oil. Finish with fresh 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 bubble and squeak. Mix all your remaining vegetables with fresh herbs, then season and add a binding agent. Stamp out portions to roughly the size of small rounds, then store in the icebox. Reheat in a hot oven for a few minutes 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.