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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 feel special?

Finger food doesn't have to be elaborate, so New Year's offers a great chance to clear the decks. The key rule is to keep things to just one bite—no one wants to handle a fork. Guests are looking for a big hug of hearty fare with a luxurious touch.

If you have a bit of cured fish left, place it on blinis and top it with affordable roe. Mini fishcakes are also an ideal choice: Whether you've got leftover smoked haddock or flaked salmon, mix it through mashed potato, combine with fresh herbs, lemon, and fried leeks, then coat in Japanese breadcrumbs and fry until golden.

You could also have a ball with Spanish croquettes. Prepare the white sauce a few days ahead, then use remaining pork, chicken, or foraged fungi for the interior. Whizz old bread into breadcrumbs to coat them, then fry. Savoury pastry fillings are another perfect use for those breadcrumbs, or use them as a jacket for chicken pieces. Seasoning-wise, just add a bit of lemon zest and aromatic herbs, and they'll taste so much more. As an aside, croissants make excellent coatings, too.

One beloved treat at this time of year is a post-holiday 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, reserve some cranberry sauce and sweet glaze in the refrigerator. When needed, thaw the meat, then pop it in a preheated oven with the saved glaze for a brief period. Let it cool and cut into thin pieces, then lay on top of some sourdough and start building sandwiches with lots of tangy sauce. Slice into small squares for a winner.

Remaining poultry, meanwhile, could be transformed into a zingy salad. You often have a bit of turkey leg left over, and it's perfect for something full of flavour. Shred the meat, then crisp it slowly in a pan, and toss with leftover cranberry sauce thinned with lime juice, a dash of soy and a little spicy oil. Finish with fresh herbs and some sliced spring onion, and serve in small lettuce cups.

Revamping Remaining Veg

Veg, meanwhile, can be dressed up and ready to party with a big batch of fried potato cake. Combine all your remaining vegetables with herbs, then season and add a binding agent. Stamp out portions to roughly the size of small rounds, then store 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 a late breakfast the next day.