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

Finger food doesn't have to be elaborate, so New Year's presents a great opportunity to clear the decks. The main guideline is to stick to items to just one bite—guests don't want to manoeuvre a fork. Guests just want a comforting taste of comfort food with a decadent twist.

Should you possess 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 remaining fish or hot smoked salmon, fold it through creamy potatoes, blend with dill, citrus, and fried leeks, then roll in panko and deep-fry.

You could also get creative with Spanish croquettes. Prepare the white sauce a few days ahead, then use remaining pork, poultry, or mushrooms for the interior. Whizz stale bread into crumbs to coat them, then fry. Sausage roll fillings are another perfect use for those breadcrumbs, or use them as a coating for bite-sized chicken. For flavour, all you need a bit of lemon zest and thyme, and they'll taste so much more. Incidentally, buttery pastries make superb crumbs, too.

One favourite thing 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 airtight container and store in the freezer. While you're at it, reserve some cranberry sauce 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 lay on top of some artisan bread and assemble mini sandwiches with lots of tangy sauce. Slice into bite-sized pieces 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 ideal for something punchy. Shred the meat, then fry it slowly in a pan, and mix with leftover cranberry sauce thinned with lime juice, a dash of soy and a little spicy oil. Finish with chopped herbs and some green onions, and present in little gem leaves.

Revamping Remaining Veg

Vegetables, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Combine all your leftover veg with herbs, then add salt and pepper and add flour. Cut out portions to roughly the size of small rounds, then keep in the icebox. Reheat in a preheated oven for a short time and finish with your choice of topping—perhaps sliced beef and sharp horseradish. A word to the wise, though: save a stash for brunch the next day.