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What kinds of bite-sized appetizers can I prepare for New Year’s Eve using my Christmas remaining food that will still seem festive?

Finger food needn't be elaborate, so New Year's offers a perfect opportunity to clear the decks. The main guideline is to keep things to just one bite—no one wants to handle a fork. People are looking for a comforting taste of hearty fare with a luxurious touch.

If you have a bit of cured fish left, place 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, mix it through creamy potatoes, combine with fresh herbs, citrus, and fried leeks, then coat in Japanese breadcrumbs and deep-fry.

You could also get creative with Spanish croquettes. Make the bechamel a few days ahead, then use remaining pork, poultry, or foraged fungi for the interior. Blitz old bread into breadcrumbs to coat them, then fry. Sausage roll fillings are another perfect use for those crumbs, or use them as a jacket for bite-sized chicken. Seasoning-wise, just add a bit of citrus zest and aromatic herbs, and they'll sing so much more. Incidentally, buttery pastries make superb coatings, too.

One favourite thing at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Get some ham and turkey in an airtight container and freeze. While you're at it, reserve some berry relish and sweet glaze in the fridge. When needed, thaw the meat, then place it in a hot oven with the saved glaze for a short time. Let it cool and slice thinly, then lay on top of some sourdough and start building mini sandwiches with lots of cranberry sauce. Slice into small squares for a surefire hit.

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 remaining sauce thinned with citrus juice, a spoonful of soy and a little spicy oil. Finish with chopped herbs and some sliced spring onion, and serve in little gem leaves.

Revamping Leftover Vegetables

Veg, meanwhile, can be dressed up and fit for a party with a big batch of bubble and squeak. Mix all your remaining vegetables with herbs, then season and add a binding agent. Cut out portions to about the size of small rounds, then keep in the freezer. Reheat in a hot oven for a few minutes and finish with whatever you like—perhaps sliced beef and sharp horseradish. A word to the wise, though: set some aside for brunch the next day.