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What types of bite-sized appetizers can I whip up for New Year’s Eve using my Christmas leftovers that will still impress guests?

Finger food needn't be fancy, so New Year's presents a great 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. Guests are looking for a comforting taste of hearty fare with a decadent twist.

Should you possess a bit of smoked salmon left, place it on blinis and crown it with lumpfish caviar. Mini fishcakes are also an ideal choice: If you have leftover smoked haddock or hot smoked salmon, fold it through creamy potatoes, combine with dill, citrus, and fried leeks, then roll in Japanese breadcrumbs and fry until golden.

You could also have a ball with croquetas. 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 natural home for those crumbs, or use them as a jacket for chicken pieces. For flavour, all you need a bit of citrus zest and thyme, and they'll sing so much more. As an aside, buttery pastries make superb crumbs, too.

One beloved treat at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Place some ham and turkey in an airtight container and freeze. While you're at it, set aside some cranberry sauce and sweet glaze in the refrigerator. When needed, thaw the meat, then place 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 tangy sauce. Slice into small squares for a surefire hit.

Remaining poultry, meanwhile, could be transformed into a spicy, crisp 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 mix with leftover cranberry sauce loosened with citrus juice, a dash of soy sauce and a little chilli oil. Garnish with fresh herbs and some sliced spring onion, and serve in small lettuce cups.

Transforming Remaining Veg

Veg, meanwhile, can be scrubbed up and fit for a party with a big batch of fried potato cake. Combine all your leftover veg with fresh herbs, then add salt and pepper and add flour. Stamp out portions to about the size of small rounds, then keep in the freezer. Refresh in a hot oven for a short time 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.