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

Finger food doesn't have to be elaborate, so New Year's presents a perfect opportunity to use up what's left. The key rule is to stick to items to just one bite—guests don't want to manoeuvre a fork. Guests are looking for a comforting taste of comfort food with a luxurious touch.

Should you possess a bit of smoked salmon left, layer it on mini pancakes and top it with affordable roe. Mini fishcakes are also an ideal choice: Whether you've got remaining fish or flaked salmon, mix it through creamy potatoes, blend with dill, lemon, and caramelized onions, then coat in panko and fry until golden.

You could also have a ball with croquetas. Make the bechamel a few days ahead, then use remaining pork, poultry, or mushrooms for the interior. Whizz old bread into breadcrumbs to coat them, then fry. Savoury pastry fillings are another perfect use for those crumbs, or use them as a jacket for bite-sized chicken. For flavour, just add a bit of lemon zest and aromatic herbs, and they'll taste so much more. Incidentally, buttery pastries make superb crumbs, too.

One beloved treat 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 sealed tub and freeze. While you're at it, reserve some berry relish and honey ham glaze in the refrigerator. When needed, defrost the meat, then pop it in a hot oven with the reserved glaze for a brief period. Let it cool and slice thinly, then lay on top of some sourdough and assemble sandwiches with lots of tangy sauce. Cut into small squares for a surefire hit.

Remaining poultry, meanwhile, could be transformed into a zingy salad. There’s always a bit of dark meat left over, and it's ideal for something punchy. Shred the meat, then fry it slowly in a pan, and mix with leftover cranberry sauce loosened with citrus juice, a dash of soy and a little spicy oil. Finish with fresh herbs and some green onions, and present 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. Combine all your leftover veg with fresh herbs, then season and add a binding agent. Cut out portions to roughly the size of blinis, then keep in the freezer. Refresh in a hot oven for a short time and finish with your choice of topping—perhaps sliced beef and grated horseradish. A word to the wise, though: set some aside for brunch the next day.