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What types of canapes can I prepare for New Year’s Eve using my Christmas remaining food that will still seem festive?

Party snacks doesn't have to be elaborate, so New Year's presents a perfect opportunity to use up what's left. The main guideline is to keep things to just one bite—no one wants to manoeuvre a fork. People are looking for a big hug of comfort food with a decadent twist.

If you have a bit of smoked salmon left, layer it on mini pancakes and top it with affordable roe. Mini fishcakes are also an ideal choice: If you have remaining fish or hot smoked salmon, mix it through creamy potatoes, blend with dill, lemon, and fried leeks, then coat in Japanese breadcrumbs and fry until golden.

You could also have a ball with croquetas. Prepare the white sauce a few days ahead, then use leftover ham, poultry, or foraged fungi for the interior. Whizz stale bread into breadcrumbs to cover them, then cook until crisp. Sausage roll fillings are another natural home for those breadcrumbs, or use them as a coating for chicken pieces. Seasoning-wise, just add a bit of lemon zest and thyme, and they'll sing so much more. As an aside, croissants make excellent crumbs, too.

One beloved treat at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Place some holiday meats in an airtight container and freeze. While you're at it, set aside some berry relish and sweet glaze in the refrigerator. When needed, thaw the meat, then place it in a hot oven with the saved glaze for a short time. Let it cool and cut into thin pieces, then lay on top of some artisan bread and start building sandwiches with lots of tangy sauce. Slice into bite-sized pieces for a winner.

Remaining poultry, meanwhile, could be transformed into a zingy salad. There’s always 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 leftover cranberry sauce thinned with citrus juice, a spoonful of soy sauce and a little chilli oil. Garnish with chopped herbs and some green onions, and serve in little gem leaves.

Revamping Remaining Veg

Vegetables, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Combine all your leftover veg with herbs, then add salt and pepper and add a binding agent. Stamp out portions to roughly the size of small rounds, then keep in the freezer. Reheat in a hot oven for a short time and finish with your choice of topping—perhaps sliced beef and grated horseradish. A good tip, though: save a stash for brunch the next day.