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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 impress guests?

Finger food needn't be elaborate, so New Year's offers a perfect 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. Guests 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 mini pancakes and crown it with affordable roe. Mini fishcakes are also just the ticket: If you have remaining fish or flaked salmon, mix it through mashed potato, blend with fresh herbs, citrus, and caramelized onions, then roll in panko and fry until golden.

You could also get creative with Spanish croquettes. Make the bechamel up to days ahead, then use remaining pork, chicken, or mushrooms for the interior. Blitz stale bread into breadcrumbs to cover them, then cook until crisp. Sausage roll fillings are another natural home for those breadcrumbs, or use them as a jacket for bite-sized chicken. For flavour, all you need a bit of citrus zest and aromatic herbs, and they'll taste so much more. Incidentally, croissants make superb crumbs, too.

One favourite thing at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Place some ham and turkey in an sealed tub and freeze. While you're at it, set aside some cranberry sauce and sweet glaze in the fridge. When needed, defrost the meat, then place it in a preheated oven with the reserved glaze for a short time. Cool and slice thinly, then arrange on top of some sourdough and assemble mini sandwiches with lots of tangy sauce. Cut into small squares for a winner.

Remaining poultry, meanwhile, could be turned into a spicy, crisp salad. You often have a bit of dark meat left over, and it's perfect for something punchy. Shred the meat, then fry it slowly in a pan, and toss with leftover cranberry sauce loosened with lime juice, a dash of soy sauce and a little spicy oil. Finish with fresh herbs and some green onions, and present in little gem leaves.

Revamping Remaining Veg

Vegetables, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Combine all your leftover veg with herbs, then season and add a binding agent. Cut out portions to about the size of small rounds, then store in the icebox. Reheat in a hot oven for a short time and top with whatever you like—perhaps roast beef and grated horseradish. A good tip, though: save a stash for brunch the next day.