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What types of bite-sized appetizers can I prepare for New Year’s Eve using my Christmas remaining food that will still feel special?

Finger food doesn't have to be elaborate, so New Year's presents a great chance 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 big hug of hearty fare with a luxurious touch.

If you have a bit of cured fish left, place it on blinis and crown it with affordable roe. Small patties are also an ideal choice: Whether you've got leftover smoked haddock or hot smoked salmon, mix it through creamy potatoes, combine with fresh herbs, citrus, and fried leeks, then roll in panko and fry until golden.

You could also have a ball with Spanish croquettes. Make the bechamel up to days ahead, then use leftover ham, chicken, or foraged fungi for the interior. Whizz stale bread into crumbs to cover them, then cook until crisp. Savoury pastry 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 thyme, and they'll taste so much more. Incidentally, croissants make superb coatings, too.

One beloved treat at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Get some ham and turkey in an airtight container and freeze. While you're at it, set aside some cranberry sauce and sweet glaze in the fridge. When needed, defrost the meat, then pop it in a hot oven with the reserved glaze for a short time. Cool and slice thinly, then arrange on top of some sourdough and start building mini sandwiches with lots of cranberry sauce. Cut into small squares for a winner.

Remaining poultry, meanwhile, could be turned into a spicy, crisp salad. There’s always a bit of dark meat left over, and it's ideal for something full of flavour. Pull the meat, then crisp it slowly in a pan, and toss with remaining sauce thinned with citrus juice, a dash of soy and a little chilli oil. Garnish with chopped herbs and some green onions, and serve in little gem leaves.

Revamping Remaining Veg

Veg, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Mix all your leftover veg with fresh herbs, then season and incorporate 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 roast beef and grated horseradish. A word to the wise, though: save a stash for brunch the next day.