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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 needn't be fancy, so New Year's presents a great chance to clear the decks. The key rule is to keep things to just one bite—no one wants to manoeuvre a fork. People just want a comforting taste of comfort food with a decadent twist.

If you have a bit of smoked salmon left, place it on blinis and crown it with affordable roe. Small patties are also just the ticket: Whether you've got remaining fish or flaked salmon, mix it through creamy potatoes, combine with fresh herbs, citrus, and fried leeks, then roll in Japanese breadcrumbs and deep-fry.

You could also get creative with croquetas. Prepare the white sauce a few days ahead, then use leftover ham, chicken, or foraged fungi for the interior. Whizz old bread into crumbs to cover them, then cook until crisp. Sausage roll fillings are another natural home for those breadcrumbs, or use them as a jacket for bite-sized chicken. Seasoning-wise, just add a bit of lemon zest and aromatic herbs, and they'll taste so much more. As an aside, croissants make excellent coatings, too.

One beloved treat at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Place some holiday meats in an airtight container and freeze. While you're at it, reserve some berry relish and sweet glaze in the fridge. When needed, defrost the meat, then place it in a hot oven with the reserved glaze for a brief period. Let it cool and slice thinly, then arrange on top of some sourdough and start building mini sandwiches with lots of tangy sauce. Cut 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 ideal for something full of flavour. Shred the meat, then fry it slowly in a pan, and mix with remaining sauce thinned with citrus juice, a dash of soy and a little chilli oil. Finish with chopped herbs and some green onions, and serve in little gem leaves.

Revamping Leftover Vegetables

Veg, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Mix all your leftover veg with fresh herbs, then add salt and pepper and incorporate a binding agent. Cut out portions to about the size of small rounds, then store in the freezer. Refresh in a hot oven for a few minutes and top with whatever you like—perhaps sliced beef and sharp horseradish. A word to the wise, though: save a stash for a late breakfast the next day.