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

Party snacks needn't be fancy, so New Year's presents a perfect opportunity to use up what's left. The key rule is to keep things to just one bite—guests don't want to handle a fork. People are looking for a big hug of hearty fare with a decadent twist.

Should you possess a bit of cured fish left, layer it on blinis and top it with affordable roe. Mini fishcakes are also an ideal choice: Whether you've got leftover smoked haddock or hot smoked salmon, fold it through mashed potato, combine with dill, lemon, and fried leeks, then coat in panko and deep-fry.

You could also have a ball with croquetas. Make the bechamel a few days ahead, then use leftover ham, chicken, or mushrooms for the interior. Whizz stale bread into crumbs to cover them, then fry. Savoury pastry fillings are another perfect use for those breadcrumbs, or use them as a coating for chicken pieces. For flavour, all you need a bit of citrus zest and thyme, and they'll sing so much more. Incidentally, croissants make superb coatings, too.

One beloved treat at this time of year is a leftovers 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, reserve some cranberry sauce and sweet glaze in the fridge. When needed, thaw the meat, then pop it in a hot oven with the saved glaze for a brief period. Let it cool and slice thinly, then lay on top of some sourdough and assemble mini sandwiches with lots of cranberry sauce. Cut into bite-sized pieces for a winner.

Leftover turkey, meanwhile, could be turned into a zingy salad. There’s always a bit of dark meat left over, and it's ideal for something full of flavour. Pull the meat, then crisp it slowly in a pan, and mix with remaining sauce thinned with citrus juice, a spoonful of soy and a little spicy oil. Garnish with chopped herbs and some sliced spring onion, and serve in little gem leaves.

Revamping Leftover Vegetables

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 season and incorporate a binding agent. Stamp out portions to about the size of small rounds, then keep in the freezer. Refresh in a hot oven for a few minutes and finish with your choice of topping—perhaps sliced beef and grated horseradish. A word to the wise, though: set some aside for brunch the next day.