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What kinds of canapes can I prepare for New Year’s Eve using my Christmas leftovers that will still seem festive?

Finger food doesn't have to be fancy, so New Year's offers a perfect chance to clear the decks. The main guideline is to keep things to just one bite—guests don't want to handle a fork. People are looking for a big hug of comfort food with a luxurious touch.

If you have a bit of smoked salmon left, place it on blinis and crown it with affordable roe. Small patties are also an ideal choice: If you have remaining fish or flaked salmon, fold it through creamy potatoes, blend with fresh herbs, citrus, and fried leeks, then roll in panko and deep-fry.

You could also have a ball with croquetas. Make the bechamel up to days ahead, then use remaining pork, poultry, or foraged fungi for the interior. Blitz old bread into breadcrumbs to coat 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, all you need a bit of citrus zest and thyme, and they'll sing so much more. Incidentally, croissants make excellent coatings, too.

One beloved treat at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Get some ham and turkey in an airtight container and freeze. While you're at it, set aside some cranberry sauce and honey ham glaze in the refrigerator. When needed, defrost the meat, then pop it in a preheated oven with the reserved glaze for a short time. Cool and cut into thin pieces, then arrange on top of some artisan bread and assemble mini sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a surefire hit.

Leftover turkey, meanwhile, could be transformed into a zingy salad. There’s always a bit of turkey leg left over, and it's ideal for something full of flavour. 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 chilli oil. Finish with chopped herbs and some sliced spring onion, and serve in small lettuce cups.

Revamping Remaining Veg

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Combine all your remaining vegetables with fresh herbs, then add salt and pepper and incorporate a binding agent. Cut out portions to roughly the size of small rounds, then keep in the icebox. Refresh in a preheated oven for a few minutes and finish with your choice of topping—perhaps roast beef and sharp horseradish. A word to the wise, though: save a stash for a late breakfast the next day.