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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 elaborate, so New Year's presents a great chance to clear the decks. The main guideline is to keep things to just one bite—guests don't want to handle 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 blinis and crown it with affordable roe. Mini fishcakes are also an ideal choice: Whether you've got leftover smoked haddock or hot smoked salmon, fold it through creamy potatoes, combine with fresh herbs, lemon, and caramelized onions, then roll in panko and deep-fry.

You could also get creative with Spanish croquettes. Make the bechamel a few days ahead, then use remaining pork, chicken, or foraged fungi for the interior. Blitz stale bread into crumbs to coat them, then fry. Sausage roll mixtures are another perfect use for those crumbs, or use them as a coating for chicken pieces. For flavour, just add a bit of citrus zest and thyme, and they'll sing so much more. As an aside, croissants make excellent crumbs, too.

One favourite thing at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Place some ham and turkey in an sealed tub and store in the freezer. While you're at it, reserve some cranberry sauce and honey ham glaze in the fridge. When needed, thaw 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 sourdough and assemble sandwiches with lots of cranberry sauce. Slice into bite-sized pieces for a surefire hit.

Leftover turkey, meanwhile, could be transformed into a zingy salad. You often have a bit of dark meat left over, and it's ideal for something full of flavour. 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 incorporate a binding agent. Cut out portions to roughly the size of small rounds, then keep in the freezer. Refresh in a hot oven for a short time and top with your choice of topping—perhaps sliced beef and sharp horseradish. A good tip, though: save a stash for brunch the next day.