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What types of bite-sized appetizers can I prepare for New Year’s Eve using my Christmas leftovers that will still seem festive?

Finger food needn't be fancy, so New Year's offers a great chance to use up what's left. The key rule is to keep things to just one bite—no one wants to handle a fork. Guests are looking for a big hug of hearty fare with a luxurious touch.

Should you possess a bit of cured fish left, layer it on blinis and top it with affordable roe. Small patties are also just the ticket: If you have remaining fish or flaked salmon, fold it through creamy potatoes, combine with fresh herbs, citrus, and caramelized onions, then roll in panko and deep-fry.

You could also get creative with Spanish croquettes. Make the bechamel a few days ahead, then use remaining pork, poultry, or foraged fungi for the filling. Blitz old bread into breadcrumbs to coat them, then fry. Sausage roll mixtures are another natural home for those crumbs, 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. Incidentally, croissants make excellent coatings, too.

One favourite thing at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Get some ham and turkey in an airtight container and store in the freezer. While you're at it, set aside some berry relish and honey ham glaze in the refrigerator. When needed, thaw the meat, then place it in a preheated oven with the reserved glaze for a brief period. Let it cool and cut into thin pieces, then arrange on top of some sourdough and start building mini sandwiches with lots of cranberry sauce. Slice into small squares for a surefire hit.

Remaining poultry, meanwhile, could be transformed into a zingy salad. There’s always 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 remaining sauce loosened with lime juice, a dash of soy and a little spicy oil. Garnish with chopped herbs and some sliced spring onion, and serve in small lettuce cups.

Revamping Remaining Veg

Vegetables, meanwhile, can be dressed up and fit for a party with a big batch of bubble and squeak. Combine all your remaining vegetables with fresh herbs, then season and add flour. Stamp out portions to about the size of blinis, then keep in the freezer. Refresh in a hot oven for a short time and finish with whatever you like—perhaps roast beef and sharp horseradish. A good tip, though: save a stash for brunch the next day.