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

Finger food doesn't have to be fancy, so New Year's presents a perfect chance to use up what's left. The key rule is to stick to items to just one bite—no one wants to handle a fork. People just want a big hug of comfort food with a decadent twist.

If you have a bit of smoked salmon left, layer it on blinis and crown it with affordable roe. Small patties are also just the ticket: Whether you've got leftover smoked haddock or flaked salmon, fold it through creamy potatoes, combine with dill, lemon, and fried leeks, then coat in panko and deep-fry.

You could also get creative with croquetas. Make the bechamel up to days ahead, then use leftover ham, chicken, or foraged fungi for the filling. Blitz old bread into crumbs to cover them, then cook until crisp. Savoury pastry mixtures are another natural home for those crumbs, or use them as a coating for chicken pieces. For flavour, all you need a bit of lemon zest and aromatic herbs, and they'll sing so much more. Incidentally, croissants make excellent crumbs, 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 sweet glaze in the fridge. When needed, thaw the meat, then place it in a hot oven with the reserved glaze for a short time. Let it cool and cut into thin pieces, then lay on top of some sourdough and assemble sandwiches with lots of cranberry sauce. Cut into small squares for a winner.

Leftover turkey, meanwhile, could be turned 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 crisp it slowly in a pan, and toss with leftover cranberry sauce thinned with citrus juice, a dash of soy and a little chilli oil. Finish with fresh herbs and some green onions, and serve in little gem leaves.

Transforming Remaining Veg

Vegetables, meanwhile, can be scrubbed up and fit for a party with a big batch of fried potato cake. Combine all your remaining vegetables with herbs, then add salt and pepper and incorporate flour. Stamp out portions to roughly the size of blinis, then store in the icebox. Reheat in a preheated oven for a few minutes and finish with your choice of topping—perhaps roast beef and sharp horseradish. A word to the wise, though: set some aside for brunch the next day.