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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 feel special?

Finger food needn't 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—guests don't want to manoeuvre a fork. People are looking for a comforting taste of comfort food with a decadent twist.

If you have a bit of cured fish left, place it on mini pancakes and top it with lumpfish caviar. Mini fishcakes are also an ideal choice: If you have leftover smoked haddock or flaked salmon, fold it through mashed potato, combine with fresh herbs, lemon, and caramelized onions, then roll in panko and deep-fry.

You could also have a ball with Spanish croquettes. Prepare the white sauce a few days ahead, then use leftover ham, poultry, or mushrooms for the interior. Blitz old bread into crumbs to coat them, then fry. Sausage roll mixtures are another perfect use for those crumbs, or use them as a coating for bite-sized chicken. Seasoning-wise, just add a bit of lemon zest and aromatic herbs, and they'll taste so much more. Incidentally, buttery pastries make superb coatings, too.

One favourite thing at this time of year is a post-holiday 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, set aside some berry relish and honey ham glaze in the fridge. When needed, thaw the meat, then pop it in a preheated oven with the reserved glaze for a short time. Cool and cut into thin pieces, then lay on top of some sourdough and assemble sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a surefire hit.

Leftover turkey, meanwhile, could be turned into a spicy, crisp salad. You often have a bit of turkey leg left over, and it's ideal for something punchy. Shred the meat, then crisp it slowly in a pan, and toss with remaining sauce thinned with lime juice, a spoonful of soy and a little chilli oil. Finish with fresh herbs and some sliced spring onion, and serve in little gem leaves.

Revamping Remaining Veg

Veg, meanwhile, can be scrubbed up and ready to party with a big batch of fried potato cake. Combine all your leftover veg with herbs, then add salt and pepper and add a binding agent. Cut out portions to roughly the size of small rounds, then store in the freezer. Reheat in a preheated oven for a few minutes and top with whatever you like—perhaps roast beef and sharp horseradish. A good tip, though: set some aside for brunch the next day.