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

Finger food doesn't have to be elaborate, so New Year's offers a perfect opportunity to use up what's left. The key rule is to keep things to just one bite—no one wants to handle a fork. Guests just want a comforting taste of comfort food with a decadent twist.

Should you possess a bit of cured fish left, place it on blinis and crown it with lumpfish caviar. Mini fishcakes are also just the ticket: If you have remaining fish or hot smoked salmon, fold it through creamy potatoes, combine with fresh herbs, lemon, and caramelized onions, 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 remaining pork, poultry, or foraged fungi for the interior. Whizz stale bread into breadcrumbs to coat them, then fry. Sausage roll mixtures are another perfect use for those breadcrumbs, or use them as a jacket for chicken pieces. Seasoning-wise, just add a bit of citrus zest and aromatic herbs, and they'll taste so much more. Incidentally, buttery pastries make superb coatings, too.

One favourite thing 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 sealed tub and freeze. While you're at it, set aside some cranberry sauce and sweet glaze in the refrigerator. When needed, thaw the meat, then place it in a preheated oven with the saved glaze for a short time. Cool and cut into thin pieces, then arrange on top of some sourdough and assemble sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a surefire hit.

Remaining poultry, meanwhile, could be transformed into a spicy, crisp salad. There’s always a bit of turkey leg left over, and it's perfect for something punchy. Shred the meat, then fry it slowly in a pan, and mix with remaining sauce loosened with citrus juice, a dash of soy sauce and a little chilli oil. Garnish with fresh herbs and some green onions, and present in small lettuce cups.

Transforming Remaining Veg

Veg, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Mix all your leftover veg with herbs, then season and add a binding agent. Cut out portions to about the size of small rounds, then keep in the icebox. Refresh in a preheated oven for a short time 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.