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

Finger food needn't be elaborate, so New Year's offers a perfect opportunity to clear the decks. The key rule is to stick to items to just one bite—guests don't want to handle a fork. Guests are looking for a comforting taste of hearty fare with a decadent twist.

If you have a bit of cured fish left, layer it on mini pancakes and crown it with lumpfish caviar. Small patties are also an ideal choice: If you have leftover smoked haddock or hot smoked salmon, fold it through mashed potato, blend with dill, lemon, and fried leeks, then coat in Japanese breadcrumbs and deep-fry.

You could also get creative with croquetas. Make the bechamel up to days ahead, then use leftover ham, chicken, or foraged fungi for the filling. Blitz old bread into crumbs to cover them, then cook until crisp. Savoury pastry mixtures are another perfect use for those crumbs, or use them as a jacket for chicken pieces. For flavour, all you need a bit of citrus zest and thyme, and they'll taste so much more. As an aside, croissants make superb crumbs, too.

One favourite thing at this time of year is a leftovers sandwich, and that doesn't have to stop after Boxing Day. Get some holiday meats in an airtight container and freeze. While you're at it, reserve some berry relish and sweet glaze in the refrigerator. When needed, thaw the meat, then pop it in a preheated oven with the reserved glaze for a short time. Cool and slice thinly, then lay on top of some sourdough and assemble sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a winner.

Remaining poultry, meanwhile, could be transformed into a zingy salad. You often have a bit of turkey leg left over, and it's ideal for something punchy. Pull the meat, then fry 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 fresh herbs and some green onions, and present in little gem leaves.

Revamping Remaining Veg

Vegetables, meanwhile, can be dressed up and fit for a party with a big batch of bubble and squeak. Combine all your remaining vegetables with herbs, then add salt and pepper and incorporate flour. Stamp out portions to about the size of small rounds, then keep in the icebox. Refresh in a preheated oven for a few minutes and top 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.