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What types of canapes can I whip up for New Year’s Eve using my Christmas leftovers that will still feel special?

Party snacks needn't be elaborate, so New Year's presents a great chance to clear the decks. The key rule is to stick to items to just one bite—guests don't want to handle a fork. Guests are looking for a comforting taste of comfort food with a decadent twist.

If you have a bit of cured fish left, layer 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, mix it through mashed potato, combine with fresh herbs, lemon, and fried leeks, then roll in Japanese breadcrumbs and deep-fry.

You could also have a ball with Spanish croquettes. Make the bechamel up to days ahead, then use remaining pork, chicken, or foraged fungi for the interior. Whizz old bread into breadcrumbs to cover them, then cook until crisp. Sausage roll fillings are another natural home for those crumbs, or use them as a jacket for chicken pieces. Seasoning-wise, just add a bit of lemon zest and thyme, and they'll taste so much more. Incidentally, croissants make excellent coatings, too.

One beloved treat at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Get some holiday meats in an sealed tub and freeze. While you're at it, set aside some berry relish and sweet glaze in the refrigerator. When needed, defrost the meat, then place it in a hot oven with the saved glaze for a short time. Let it cool and cut into thin pieces, then arrange on top of some artisan bread and assemble sandwiches with lots of cranberry sauce. Cut into small squares for a winner.

Remaining poultry, 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 mix with remaining sauce thinned with lime juice, a spoonful of soy sauce and a little spicy oil. Garnish with fresh herbs and some sliced spring onion, and present in small lettuce cups.

Transforming Remaining Veg

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Combine all your remaining vegetables with fresh herbs, then season and add a binding agent. Stamp out portions to about the size of blinis, then keep in the freezer. Reheat in a hot oven for a short time and finish with whatever you like—perhaps sliced beef and grated horseradish. A word to the wise, though: set some aside for brunch the next day.