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What types of canapes can I whip up for New Year’s Eve using my Christmas leftovers that will still impress guests?

Party snacks doesn't have to be elaborate, so New Year's offers a great 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 hearty fare with a luxurious touch.

If you have a bit of cured fish left, place it on blinis and crown it with affordable roe. Mini fishcakes are also just the ticket: If you have remaining fish or flaked salmon, mix it through creamy potatoes, blend with fresh herbs, lemon, and fried leeks, then coat in panko and deep-fry.

You could also get creative with croquetas. Make the bechamel up to days ahead, then use remaining pork, chicken, or foraged fungi for the filling. Blitz stale bread into crumbs to coat them, then cook until crisp. Sausage roll fillings are another natural home for those breadcrumbs, or use them as a coating for chicken pieces. For flavour, all you need a bit of lemon zest and aromatic herbs, and they'll taste so much more. Incidentally, croissants make excellent crumbs, too.

One beloved treat at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Get some holiday meats in an sealed tub and store in the freezer. While you're at it, set aside some berry relish and honey ham glaze in the refrigerator. When needed, thaw the meat, then place it in a preheated oven with the saved glaze for a short time. Let it cool and cut into thin pieces, then arrange on top of some artisan bread and assemble mini sandwiches with lots of tangy sauce. Slice into bite-sized pieces for a winner.

Leftover turkey, meanwhile, could be turned into a zingy salad. There’s always a bit of turkey leg left over, and it's perfect for something full of flavour. Pull the meat, then fry it slowly in a pan, and toss with leftover cranberry sauce loosened with lime juice, a spoonful of soy and a little spicy oil. Garnish with fresh herbs and some sliced spring onion, and serve in little gem leaves.

Revamping Remaining Veg

Veg, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Combine all your leftover veg with fresh herbs, then season and incorporate a binding agent. Cut out portions to about the size of blinis, then keep in the freezer. Refresh in a hot oven for a few minutes and top with whatever you like—perhaps sliced beef and sharp horseradish. A good tip, though: save a stash for brunch the next day.