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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 opportunity to use up what's left. The key rule is to keep things to just one bite—no one wants to manoeuvre a fork. People just want a comforting taste of hearty fare with a luxurious touch.

Should you possess a bit of cured fish left, layer it on blinis and crown it with lumpfish caviar. Small patties are also an ideal choice: Whether you've got leftover smoked haddock or hot smoked salmon, fold it through creamy potatoes, combine with fresh herbs, lemon, and fried leeks, then roll in panko and fry until golden.

You could also get creative with Spanish croquettes. Prepare the white sauce up to days ahead, then use remaining pork, chicken, or mushrooms for the filling. Blitz old bread into breadcrumbs to coat them, then cook until crisp. 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 sing so much more. As an aside, buttery pastries make superb crumbs, too.

One beloved treat at this time of year is a leftovers sandwich, and that doesn't have to stop after Boxing Day. Get some holiday meats in an sealed tub and freeze. While you're at it, set aside some cranberry sauce and honey ham glaze in the fridge. When needed, thaw the meat, then place 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 sourdough and assemble mini sandwiches with lots of cranberry sauce. Cut into bite-sized pieces for a surefire hit.

Remaining poultry, meanwhile, could be turned into a zingy salad. You often have a bit of turkey leg left over, and it's perfect for something full of flavour. Pull the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce thinned with lime juice, a spoonful of soy sauce and a little chilli oil. Finish with fresh herbs and some sliced spring onion, and serve in little gem leaves.

Transforming Remaining Veg

Vegetables, meanwhile, can be dressed up and ready to party with a big batch of fried potato cake. Mix all your leftover veg with fresh herbs, then add salt and pepper and incorporate a binding agent. Cut out portions to about the size of blinis, then store in the freezer. Reheat in a preheated oven for a few minutes and finish with your choice of topping—perhaps roast beef and grated horseradish. A good tip, though: set some aside for brunch the next day.