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What types of bite-sized appetizers can I prepare for New Year’s Eve using my Christmas leftovers that will still feel special?

Finger food needn't be fancy, so New Year's offers a great chance to clear the decks. The key rule is to keep things to just one bite—guests don't want to manoeuvre a fork. Guests just want a comforting taste of hearty fare with a luxurious touch.

Should you possess a bit of smoked salmon left, layer it on blinis and crown it with affordable roe. Mini fishcakes are also just the ticket: If you have remaining fish or hot smoked salmon, fold it through mashed potato, combine with dill, lemon, and fried leeks, then roll in Japanese breadcrumbs and deep-fry.

You could also have a ball with croquetas. Prepare the white sauce up to days ahead, then use remaining pork, poultry, or mushrooms for the filling. Blitz old bread into breadcrumbs to cover them, then fry. Savoury pastry mixtures are another natural home for those crumbs, or use them as a coating for bite-sized chicken. Seasoning-wise, just add a bit of lemon zest and aromatic herbs, and they'll taste so much more. Incidentally, buttery pastries make excellent crumbs, too.

One favourite thing at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Place some holiday meats in an sealed tub and freeze. While you're at it, reserve some cranberry sauce and sweet glaze in the refrigerator. When needed, defrost the meat, then pop it in a hot oven with the saved glaze for a short time. Let it cool and slice thinly, then lay on top of some sourdough and start building sandwiches with lots of cranberry sauce. Cut into bite-sized pieces for a surefire hit.

Leftover turkey, meanwhile, could be turned into a spicy, crisp salad. There’s always a bit of dark meat left over, and it's perfect for something punchy. Pull the meat, then crisp it slowly in a pan, and toss with remaining sauce thinned with lime juice, a dash of soy sauce and a little chilli oil. Finish with fresh herbs and some green onions, and serve in little gem leaves.

Revamping Leftover Vegetables

Vegetables, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Mix all your remaining vegetables with herbs, then add salt and pepper and incorporate a binding agent. Stamp out portions to about the size of small rounds, then keep in the freezer. Reheat in a preheated oven for a few minutes and finish with your choice of topping—perhaps sliced beef and grated horseradish. A good tip, though: set some aside for brunch the next day.