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What types of canapes can I prepare for New Year’s Eve using my Christmas remaining food that will still impress guests?

Party snacks doesn't have to be fancy, so New Year's offers a great opportunity to clear the decks. The key rule is to stick to items to just one bite—no one wants to manoeuvre a fork. People are looking for a big hug of hearty fare with a luxurious touch.

If you have a bit of smoked salmon left, place it on blinis and crown it with lumpfish caviar. Small patties are also just the ticket: Whether you've got remaining fish or flaked salmon, mix it through mashed potato, combine with dill, citrus, and caramelized onions, then coat in Japanese breadcrumbs and deep-fry.

You could also get creative with Spanish croquettes. Prepare the white sauce up to days ahead, then use leftover ham, chicken, or foraged fungi for the interior. Blitz old bread into breadcrumbs to cover them, then fry. Sausage roll mixtures are another natural home for those crumbs, or use them as a jacket for chicken pieces. For flavour, all you need a bit of citrus zest and thyme, and they'll taste so much more. Incidentally, croissants make superb crumbs, too.

One beloved treat at this time of year is a post-holiday 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 cranberry sauce and honey ham glaze in the refrigerator. When needed, defrost the meat, then pop it in a preheated oven with the saved glaze for a brief period. Let it cool and slice thinly, then arrange on top of some artisan bread and assemble mini sandwiches with lots of tangy sauce. Slice into bite-sized pieces for a winner.

Leftover turkey, meanwhile, could be transformed into a zingy salad. You often have a bit of dark meat left over, and it's perfect for something punchy. Shred the meat, then fry it slowly in a pan, and toss with leftover cranberry sauce thinned with lime juice, a spoonful of soy and a little spicy oil. Garnish with chopped herbs and some sliced spring onion, and serve 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. Mix all your leftover veg with fresh herbs, then add salt and pepper and incorporate a binding agent. Stamp out portions to about the size of blinis, then keep in the freezer. Refresh in a preheated oven for a few minutes and top with your choice of topping—perhaps roast beef and grated horseradish. A good tip, though: set some aside for brunch the next day.