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What kinds 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 fancy, so New Year's presents a perfect chance to use up what's left. The main guideline is to keep things to just one bite—guests don't want to handle 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, layer it on blinis and crown it with lumpfish caviar. Small patties are also an ideal choice: Whether you've got leftover smoked haddock or hot smoked salmon, fold it through creamy potatoes, blend with dill, lemon, and caramelized onions, then roll in panko and deep-fry.

You could also get creative with croquetas. Prepare the white sauce a few days ahead, then use remaining pork, chicken, or foraged fungi for the interior. Blitz old bread into breadcrumbs to cover them, then fry. Savoury pastry fillings are another perfect use for those breadcrumbs, or use them as a coating for chicken pieces. Seasoning-wise, just add a bit of lemon zest and aromatic herbs, and they'll sing so much more. As an aside, croissants make superb crumbs, too.

One favourite thing at this time of year is a leftovers sandwich, and that doesn't have to stop after Boxing Day. Place some ham and turkey in an airtight container and freeze. While you're at it, reserve some cranberry sauce and sweet glaze in the refrigerator. When needed, defrost 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 start building mini sandwiches with lots of cranberry sauce. Slice into small squares for a surefire hit.

Remaining poultry, meanwhile, could be transformed into a zingy salad. You often have a bit of dark meat left over, and it's ideal for something full of flavour. Pull the meat, then fry it slowly in a pan, and toss with remaining sauce thinned with citrus juice, a dash of soy and a little spicy oil. Garnish with fresh herbs and some green onions, and serve in little gem leaves.

Transforming Remaining Veg

Vegetables, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Mix all your remaining vegetables with herbs, then add salt and pepper and incorporate a binding agent. Cut out portions to about the size of blinis, then keep in the freezer. Refresh in a preheated oven for a short time 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.