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

Party snacks doesn't have to be fancy, so New Year's presents a perfect opportunity to use up what's left. The main guideline is to stick to items to just one bite—guests don't want to handle a fork. People are looking for a comforting taste of hearty fare with a luxurious touch.

Should you possess a bit of cured fish left, place it on blinis and top it with lumpfish caviar. Mini fishcakes are also an ideal choice: Whether you've got leftover smoked haddock or hot smoked salmon, fold it through creamy potatoes, blend with dill, lemon, and caramelized onions, then roll in Japanese breadcrumbs and deep-fry.

You could also get creative with croquetas. Prepare the white sauce up to days ahead, then use leftover ham, chicken, or mushrooms for the filling. Blitz old 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 chicken pieces. For flavour, all you need a bit of lemon zest and thyme, and they'll sing so much more. As an aside, croissants make excellent coatings, too.

One favourite thing at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Get some holiday meats in an airtight container and store in the freezer. While you're at it, reserve some berry relish and honey ham glaze in the refrigerator. When needed, thaw the meat, then place it in a hot oven with the reserved glaze for a brief period. Cool and slice thinly, then arrange on top of some sourdough and assemble mini sandwiches with lots of tangy sauce. Slice into bite-sized pieces for a winner.

Remaining poultry, meanwhile, could be turned into a zingy salad. You often have a bit of dark meat left over, and it's perfect for something full of flavour. Pull the meat, then crisp it slowly in a pan, and toss with leftover cranberry sauce thinned with citrus juice, a dash of soy sauce and a little chilli oil. Finish with chopped herbs and some green onions, and serve in little gem leaves.

Transforming Remaining Veg

Veg, meanwhile, can be dressed 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. Cut out portions to about the size of blinis, then keep in the icebox. Refresh in a preheated oven for a short time and top with whatever you like—perhaps sliced beef and sharp horseradish. A good tip, though: set some aside for brunch the next day.