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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 feel special?

Finger food doesn't have to be elaborate, 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 manoeuvre a fork. Guests just want a comforting taste of hearty fare with a decadent twist.

If you have a bit of cured fish left, place it on blinis and top it with affordable roe. Mini fishcakes are also just the ticket: If you have leftover smoked haddock or hot smoked salmon, fold it through mashed potato, blend with fresh herbs, citrus, and caramelized onions, then roll 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, poultry, or mushrooms for the interior. Blitz old bread into crumbs to coat them, then fry. Savoury pastry mixtures are another natural home for those breadcrumbs, or use them as a coating for bite-sized chicken. Seasoning-wise, just add a bit of citrus zest and aromatic herbs, and they'll sing so much more. As an aside, croissants make excellent crumbs, too.

One favourite thing at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Place some holiday meats in an sealed tub and store in the freezer. While you're at it, set aside some cranberry sauce and honey ham glaze in the refrigerator. When needed, defrost the meat, then pop it in a preheated oven with the saved glaze for a brief period. Let it cool and cut into thin pieces, then lay on top of some artisan bread and start building mini sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a surefire hit.

Leftover turkey, meanwhile, could be turned into a zingy salad. There’s always a bit of dark meat left over, and it's perfect for something full of flavour. Shred the meat, then crisp it slowly in a pan, and toss with leftover cranberry sauce thinned with lime juice, a spoonful of soy sauce and a little spicy oil. Garnish with chopped herbs and some sliced spring onion, 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 herbs, then add salt and pepper and incorporate a binding agent. Stamp out portions to roughly the size of small rounds, then store in the icebox. Refresh in a preheated oven for a short time and finish with your choice of topping—perhaps sliced beef and grated horseradish. A good tip, though: set some aside for a late breakfast the next day.