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What kinds of bite-sized appetizers can I prepare for New Year’s Eve using my Christmas leftovers that will still impress guests?

Finger food doesn't have to be fancy, so New Year's offers a great chance 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. People just want a comforting taste of comfort food with a luxurious touch.

If you have a bit of smoked salmon left, layer it on mini pancakes and crown it with lumpfish caviar. Mini fishcakes are also just the ticket: If you have leftover smoked haddock or flaked salmon, fold it through creamy potatoes, blend with fresh herbs, citrus, and fried leeks, then coat in Japanese breadcrumbs and fry until golden.

You could also have a ball with croquetas. Make the bechamel a few days ahead, then use leftover ham, poultry, or mushrooms for the interior. Whizz old bread into breadcrumbs to cover them, then fry. Savoury pastry fillings are another perfect use for those breadcrumbs, or use them as a coating for chicken pieces. For flavour, just add a bit of citrus zest and aromatic herbs, and they'll taste so much more. As an aside, buttery pastries make superb crumbs, too.

One favourite thing at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Place some holiday meats in an airtight container and freeze. While you're at it, reserve some berry relish and sweet glaze in the fridge. When needed, defrost the meat, then place it in a hot oven with the saved glaze for a short time. Cool and slice thinly, then lay on top of some sourdough and assemble mini sandwiches with lots of cranberry sauce. Slice into small squares for a winner.

Remaining poultry, meanwhile, could be turned into a zingy salad. You often have a bit of dark meat left over, and it's perfect for something punchy. Pull the meat, then crisp it slowly in a pan, and toss with remaining sauce thinned with citrus juice, a dash of soy sauce and a little chilli oil. Finish with chopped herbs and some sliced spring onion, and present in little gem leaves.

Revamping Leftover Vegetables

Veg, meanwhile, can be scrubbed up and ready to party with a big batch of fried potato cake. Combine all your remaining vegetables with herbs, then add salt and pepper and add a binding agent. Stamp out portions to roughly the size of blinis, then keep in the freezer. Reheat in a hot oven for a short time and finish with whatever you like—perhaps roast beef and grated horseradish. A word to the wise, though: save a stash for brunch the next day.