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

Finger food needn't be fancy, so New Year's offers a great opportunity to use up what's left. The main guideline is to keep things to just one bite—guests don't want to manoeuvre a fork. People just want a big hug of comfort food with a decadent twist.

Should you possess a bit of smoked salmon left, place it on blinis and crown it with affordable roe. Mini fishcakes are also just the ticket: If you have leftover smoked haddock or flaked salmon, mix it through creamy potatoes, blend with dill, lemon, and fried leeks, then roll in Japanese breadcrumbs and fry until golden.

You could also have a ball with Spanish croquettes. Make the bechamel a few days ahead, then use remaining pork, poultry, or foraged fungi for the interior. Whizz old bread into crumbs to cover them, then fry. Savoury pastry fillings are another natural home for those crumbs, or use them as a jacket for chicken pieces. For flavour, just add a bit of lemon zest and thyme, and they'll sing so much more. Incidentally, croissants make superb coatings, too.

One beloved treat at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Place some ham and turkey in an airtight container and store in the freezer. While you're at it, set aside some berry relish and sweet glaze in the refrigerator. When needed, defrost the meat, then pop it in a hot oven with the reserved glaze for a brief period. Cool and slice thinly, then lay on top of some artisan bread and start building 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. There’s always a bit of turkey leg left over, and it's perfect for something full of flavour. Shred the meat, then crisp it slowly in a pan, and toss with remaining sauce thinned 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

Veg, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Mix all your leftover veg with herbs, then add salt and pepper and add a binding agent. Cut out portions to roughly the size of blinis, then keep in the icebox. Reheat in a hot oven for a few minutes and finish with your choice of topping—perhaps sliced beef and grated horseradish. A word to the wise, though: set some aside for brunch the next day.