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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 opportunity to clear the decks. The main guideline is to keep things to just one bite—no one wants to handle a fork. Guests just want a comforting taste of comfort food with a decadent twist.

If you have a bit of smoked salmon left, place it on blinis and top it with lumpfish caviar. Small patties are also an ideal choice: If you have leftover smoked haddock or hot smoked salmon, fold it through mashed potato, combine with fresh herbs, citrus, and fried leeks, then coat in Japanese breadcrumbs and fry until golden.

You could also have a ball with Spanish croquettes. Make the bechamel a few days ahead, then use leftover ham, poultry, or foraged fungi for the interior. Blitz 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. Seasoning-wise, all you need a bit of lemon zest and aromatic herbs, and they'll taste so much more. Incidentally, buttery pastries make excellent coatings, too.

One beloved treat at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Place some holiday meats in an airtight container and store in the freezer. While you're at it, reserve some berry relish and honey ham glaze in the refrigerator. When needed, defrost the meat, then pop it in a preheated oven with the reserved glaze for a short time. Cool and cut into thin pieces, then arrange on top of some artisan bread and start building mini sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a winner.

Leftover turkey, meanwhile, could be transformed into a zingy salad. There’s always a bit of turkey leg left over, and it's ideal for something full of flavour. Shred the meat, then fry 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 fresh herbs and some sliced spring onion, and present in little gem leaves.

Revamping Leftover Vegetables

Veg, meanwhile, can be scrubbed 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 incorporate a binding agent. Cut out portions to about the size of small rounds, then store in the icebox. Reheat in a hot oven for a short time and finish with your choice of topping—perhaps roast beef and grated horseradish. A word to the wise, though: set some aside for brunch the next day.