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

Finger food needn't be elaborate, so New Year's presents a great chance to use up what's left. The key rule is to stick to items to just one bite—no one wants to handle a fork. People just want a big hug of comfort food with a luxurious touch.

If you have a bit of smoked salmon left, place it on mini pancakes and crown it with lumpfish caviar. Mini fishcakes are also just the ticket: If you have leftover smoked haddock or hot smoked salmon, fold it through mashed potato, combine with fresh herbs, lemon, and fried leeks, then roll in Japanese breadcrumbs and deep-fry.

You could also have a ball with croquetas. Prepare the white sauce up to days ahead, then use remaining pork, chicken, or foraged fungi for the filling. Whizz stale bread into crumbs to cover them, then cook until crisp. Savoury pastry fillings are another natural home for those crumbs, or use them as a jacket 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 excellent 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 holiday meats in an sealed tub and store in the freezer. While you're at it, reserve some cranberry sauce and honey ham glaze in the refrigerator. When needed, thaw the meat, then place it in a hot oven with the saved glaze for a brief period. Cool and slice thinly, then lay on top of some artisan bread and start building mini sandwiches with lots of tangy sauce. Slice into small squares for a surefire hit.

Leftover turkey, meanwhile, could be transformed into a zingy salad. You often have a bit of turkey leg left over, and it's ideal for something punchy. Pull the meat, then crisp it slowly in a pan, and toss with leftover cranberry sauce loosened with citrus juice, a dash of soy and a little spicy oil. Garnish with chopped herbs and some sliced spring onion, and serve in little gem leaves.

Revamping Remaining Veg

Vegetables, meanwhile, can be dressed up and fit for a party with a big batch of fried potato cake. Mix all your remaining vegetables with herbs, then season and add flour. Cut out portions to roughly the size of blinis, then store in the freezer. Reheat in a hot oven for a few minutes and finish with your choice of topping—perhaps roast beef and grated horseradish. A good tip, though: save a stash for brunch the next day.