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

Finger food needn't be elaborate, so New Year's presents a perfect chance to clear the decks. The key rule is to stick to items to just one bite—guests don't want to handle a fork. Guests are looking for a comforting taste of comfort food with a decadent twist.

Should you possess a bit of smoked salmon left, place it on mini pancakes and top it with affordable roe. Mini fishcakes are also just the ticket: Whether you've got leftover smoked haddock or flaked salmon, fold it through mashed potato, blend with dill, lemon, and fried leeks, then coat in Japanese breadcrumbs and deep-fry.

You could also have a ball with croquetas. Make the bechamel a few days ahead, then use remaining pork, poultry, or mushrooms for the filling. 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 coating for bite-sized chicken. For flavour, just add a bit of citrus zest and aromatic herbs, and they'll taste so much more. Incidentally, croissants make superb crumbs, too.

One favourite thing at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Get some holiday meats in an sealed tub and store in the freezer. While you're at it, set aside some berry relish and sweet glaze in the refrigerator. When needed, thaw the meat, then place it in a preheated oven with the reserved glaze for a short time. Let it cool and slice thinly, then lay on top of some artisan bread and start building mini sandwiches with lots of cranberry sauce. Cut into bite-sized pieces for a winner.

Remaining poultry, meanwhile, could be transformed into a zingy salad. There’s always a bit of turkey leg left over, and it's perfect for something punchy. Pull the meat, then fry it slowly in a pan, and toss with leftover cranberry sauce loosened with citrus juice, a spoonful of soy and a little spicy oil. Garnish with fresh herbs and some green onions, and serve in little gem leaves.

Revamping Remaining Veg

Veg, meanwhile, can be dressed up and fit for a party with a big batch of fried potato cake. Combine all your leftover veg with herbs, then add salt and pepper and add a binding agent. Cut out portions to about the size of blinis, then keep in the freezer. Refresh in a hot oven for a short time and finish with your choice of topping—perhaps roast beef and sharp horseradish. A good tip, though: save a stash for a late breakfast the next day.