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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 doesn't have to be elaborate, so New Year's presents a perfect opportunity 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 big hug of comfort food with a decadent twist.

Should you possess a bit of smoked salmon left, layer it on blinis and top it with affordable roe. Small patties are also just the ticket: If you have remaining fish or flaked salmon, fold it through creamy potatoes, blend with fresh herbs, citrus, and caramelized onions, then coat in Japanese breadcrumbs and deep-fry.

You could also get creative with Spanish croquettes. Prepare the white sauce a few days ahead, then use remaining pork, poultry, or mushrooms for the interior. Whizz stale bread into breadcrumbs to coat them, then fry. Sausage roll fillings are another natural home for those crumbs, or use them as a jacket 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 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 sealed tub and freeze. While you're at it, set aside some cranberry sauce and honey ham glaze in the fridge. When needed, defrost the meat, then pop it in a preheated oven with the reserved glaze for a brief period. Let it cool and cut into thin pieces, then arrange on top of some artisan bread and assemble mini sandwiches with lots of cranberry sauce. Slice into small squares for a winner.

Remaining poultry, meanwhile, could be transformed into a spicy, crisp salad. There’s always a bit of dark meat left over, and it's perfect for something punchy. Pull the meat, then fry it slowly in a pan, and mix with leftover cranberry sauce thinned with lime juice, a spoonful of soy and a little chilli oil. Garnish with fresh herbs and some sliced spring onion, and present in little gem leaves.

Transforming 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 fresh herbs, then season and incorporate flour. Stamp out portions to roughly the size of blinis, then store in the icebox. Reheat in a hot oven for a short time and top with whatever you like—perhaps sliced beef and grated horseradish. A good tip, though: set some aside for a late breakfast the next day.