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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 impress guests?

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

If you have a bit of smoked salmon left, place it on blinis and top it with affordable roe. Mini fishcakes are also an ideal choice: If you have leftover smoked haddock or flaked salmon, mix it through creamy potatoes, combine with fresh herbs, citrus, and fried leeks, then coat in Japanese breadcrumbs and fry until golden.

You could also get creative with croquetas. Prepare the white sauce up to days ahead, then use leftover ham, poultry, or foraged fungi for the filling. Blitz 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. Seasoning-wise, all you need a bit of citrus zest and thyme, and they'll sing so much more. Incidentally, buttery pastries make excellent coatings, too.

One favourite thing at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Place some ham and turkey in an airtight container and store in the freezer. While you're at it, reserve some cranberry sauce and sweet glaze in the fridge. When needed, defrost the meat, then pop it in a preheated oven with the reserved 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 small squares for a winner.

Remaining poultry, meanwhile, could be transformed into a spicy, crisp salad. There’s always a bit of dark meat left over, and it's ideal for something full of flavour. Pull the meat, then fry it slowly in a pan, and mix with remaining sauce loosened with lime juice, a spoonful of soy sauce and a little spicy oil. Finish with fresh herbs and some sliced spring onion, and serve in little gem leaves.

Transforming Remaining Veg

Veg, meanwhile, can be dressed up and fit for a party with a big batch of fried potato cake. Combine all your remaining vegetables with herbs, then season and incorporate flour. Stamp out portions to about the size of small rounds, then store in the freezer. Refresh in a hot oven for a short time and finish with whatever you like—perhaps sliced beef and sharp horseradish. A good tip, though: save a stash for a late breakfast the next day.