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

Finger food doesn't have to be elaborate, so New Year's offers a great chance to use up what's left. The key rule is to stick to items to just one bite—no one wants to manoeuvre a fork. Guests are looking for a big hug of comfort food with a decadent twist.

If you have a bit of cured fish left, place it on blinis and crown it with affordable roe. Small patties are also just the ticket: If you have remaining fish or flaked salmon, mix it through mashed potato, blend with dill, lemon, and caramelized onions, then roll in Japanese breadcrumbs and deep-fry.

You could also have a ball with Spanish croquettes. Prepare the white sauce up to days ahead, then use leftover ham, poultry, or foraged fungi for the interior. Whizz stale bread into breadcrumbs to coat them, then fry. Savoury pastry 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. As an aside, croissants make excellent coatings, too.

One favourite thing at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Place some ham and turkey in an airtight container and freeze. While you're at it, reserve some berry relish and honey ham glaze in the fridge. When needed, thaw the meat, then pop it in a hot oven with the saved glaze for a brief period. Cool and cut into thin pieces, then arrange on top of some artisan bread and assemble mini sandwiches with lots of tangy sauce. Slice into small squares for a surefire hit.

Leftover turkey, meanwhile, could be transformed into a zingy salad. You often have a bit of turkey leg left over, and it's ideal for something full of flavour. Pull the meat, then fry it slowly in a pan, and mix with leftover cranberry sauce loosened with citrus juice, a dash of soy sauce and a little spicy oil. Garnish with fresh herbs and some sliced spring onion, and serve in small lettuce cups.

Transforming Remaining Veg

Veg, meanwhile, can be scrubbed up and ready to party with a big batch of fried potato cake. Combine all your remaining vegetables with fresh herbs, then season and add flour. Stamp out portions to roughly the size of small rounds, then store in the freezer. Reheat in a hot oven for a few minutes and top 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.