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What types of bite-sized appetizers can I whip up for New Year’s Eve using my Christmas leftovers that will still seem festive?

Finger food doesn't have to be elaborate, so New Year's presents a great chance to clear the decks. The main guideline is to keep things to just one bite—no one wants to manoeuvre 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, layer it on blinis and crown it with lumpfish caviar. Mini fishcakes are also just the ticket: Whether you've got leftover smoked haddock or hot smoked salmon, fold it through creamy potatoes, blend with fresh herbs, lemon, and caramelized onions, then coat in panko and fry until golden.

You could also have a ball with croquetas. Make the bechamel up to days ahead, then use remaining pork, poultry, or foraged fungi for the interior. Blitz old bread into breadcrumbs to cover them, then cook until crisp. Sausage roll mixtures are another natural home for those crumbs, or use them as a coating for bite-sized chicken. For flavour, all you need a bit of lemon zest and thyme, and they'll taste so much more. Incidentally, buttery pastries make superb coatings, 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, set aside some cranberry sauce and honey ham glaze in the refrigerator. When needed, defrost the meat, then place it in a hot oven with the saved glaze for a short time. Let it cool and slice thinly, then arrange on top of some artisan bread and start building sandwiches with lots of tangy 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 dark meat left over, and it's perfect for something full of flavour. Shred the meat, then fry it slowly in a pan, and toss with remaining sauce loosened with citrus juice, a spoonful of soy and a little spicy oil. Garnish with fresh herbs and some green onions, and present in small lettuce cups.

Revamping Remaining Veg

Veg, meanwhile, can be scrubbed 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 flour. Stamp out portions to roughly the size of small rounds, then store in the freezer. Refresh in a hot oven for a short time and finish with your choice of topping—perhaps roast beef and grated horseradish. A word to the wise, though: save a stash for a late breakfast the next day.