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What types of bite-sized appetizers can I prepare for New Year’s Eve using my Christmas leftovers that will still impress guests?

Finger food needn't be elaborate, so New Year's offers a perfect opportunity to use up what's left. The key rule is to stick to items to just one bite—no one wants to handle a fork. People are looking for a big hug of comfort food with a luxurious touch.

Should you possess a bit of cured fish left, place it on blinis and crown it with affordable roe. Mini fishcakes are also just the ticket: Whether you've got leftover smoked haddock or hot smoked salmon, mix it through mashed potato, combine with fresh herbs, lemon, and fried leeks, then roll in panko and deep-fry.

You could also have a ball with Spanish croquettes. Prepare the white sauce up to days ahead, then use leftover ham, poultry, or foraged fungi for the interior. Whizz old bread into crumbs to coat them, then cook until crisp. Sausage roll fillings are another natural home for those breadcrumbs, or use them as a coating for chicken pieces. For flavour, just add a bit of lemon zest and aromatic herbs, and they'll taste so much more. As an aside, croissants make excellent coatings, too.

One beloved treat at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Place some holiday meats in an airtight container and freeze. While you're at it, set aside some berry relish and honey ham glaze in the fridge. When needed, defrost the meat, then place it in a hot oven with the reserved glaze for a short time. Let it cool and cut into thin pieces, then arrange on top of some sourdough and start building sandwiches with lots of cranberry sauce. Slice into bite-sized pieces for a surefire hit.

Remaining poultry, meanwhile, could be transformed into a zingy 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 loosened with lime juice, a spoonful of soy sauce and a little spicy oil. Garnish with fresh herbs and some green onions, and serve in small lettuce cups.

Revamping Remaining Veg

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Combine all your leftover veg with fresh herbs, then add salt and pepper and add a binding agent. Stamp out portions to roughly the size of blinis, then keep in the freezer. Reheat in a hot oven for a few minutes and top with whatever you like—perhaps sliced beef and grated horseradish. A word to the wise, though: set some aside for a late breakfast the next day.