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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 fancy, so New Year's offers a great chance 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. Guests just want a comforting taste of hearty fare with a decadent twist.

If you have a bit of smoked salmon left, place it on mini pancakes and crown it with lumpfish caviar. Mini fishcakes are also an ideal choice: Whether you've got remaining fish or hot smoked salmon, fold it through mashed potato, combine with dill, lemon, and fried leeks, then roll in Japanese breadcrumbs and fry until golden.

You could also get creative with croquetas. Prepare the white sauce a few days ahead, then use leftover ham, chicken, or mushrooms for the interior. Whizz stale bread into crumbs to cover them, then cook until crisp. Sausage roll mixtures are another natural home for those breadcrumbs, or use them as a jacket for chicken pieces. Seasoning-wise, all you need a bit of lemon zest and thyme, and they'll taste so much more. As an aside, croissants make superb coatings, too.

One beloved treat at this time of year is a post-holiday 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 refrigerator. When needed, defrost the meat, then place it in a preheated oven with the reserved glaze for a brief period. Cool and slice thinly, then lay on top of some sourdough and start building mini sandwiches with lots of cranberry sauce. Cut into small squares for a surefire hit.

Leftover turkey, meanwhile, could be turned into a zingy salad. You often have a bit of turkey leg left over, and it's ideal for something punchy. Shred the meat, then crisp it slowly in a pan, and toss with remaining sauce thinned with citrus juice, a dash of soy sauce and a little spicy oil. Garnish with fresh herbs and some green onions, and serve in little gem leaves.

Transforming Remaining Veg

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Combine all your remaining vegetables with herbs, then season and add flour. Cut out portions to about the size of small rounds, then store in the freezer. Reheat in a hot oven for a short time and finish with your choice of topping—perhaps roast beef and sharp horseradish. A word to the wise, though: save a stash for brunch the next day.