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

Party snacks needn't be elaborate, so New Year's offers a great opportunity to clear the decks. The key rule is to keep things to just one bite—guests don't want to manoeuvre a fork. Guests are looking for a comforting taste of comfort food with a decadent twist.

If you have a bit of cured fish left, layer it on blinis and crown it with lumpfish caviar. Mini fishcakes are also just the ticket: Whether you've got leftover smoked haddock or flaked salmon, mix it through mashed potato, blend with dill, citrus, and fried leeks, then roll in Japanese breadcrumbs and fry until golden.

You could also have a ball with Spanish croquettes. Make the bechamel up to days ahead, then use leftover ham, poultry, or mushrooms for the interior. Whizz old bread into breadcrumbs to coat them, then cook until crisp. Savoury pastry mixtures are another perfect use for those breadcrumbs, or use them as a coating for bite-sized chicken. For flavour, just add a bit of lemon zest and thyme, and they'll sing so much more. Incidentally, croissants make excellent crumbs, too.

One beloved treat at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Get some ham and turkey in an sealed tub and freeze. While you're at it, set aside some berry relish and sweet glaze in the fridge. When needed, defrost the meat, then place it in a preheated oven with the saved glaze for a short time. Cool and slice thinly, then lay on top of some sourdough and assemble sandwiches with lots of cranberry sauce. Slice into bite-sized pieces for a surefire hit.

Remaining poultry, meanwhile, could be turned into a spicy, crisp salad. There’s always a bit of dark meat 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 spicy oil. Finish with chopped herbs and some green onions, and present in small lettuce cups.

Revamping Remaining Veg

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Combine all your remaining vegetables with herbs, then add salt and pepper and incorporate a binding agent. Stamp out portions to about the size of blinis, then store in the freezer. Refresh in a hot oven for a few minutes and top with your choice of topping—perhaps sliced beef and grated horseradish. A word to the wise, though: save a stash for a late breakfast the next day.