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

Finger food doesn't have to be elaborate, so New Year's presents a great chance to clear the decks. The main guideline is to keep things to just one bite—guests don't want to handle a fork. Guests are looking for a comforting taste of comfort food with a decadent twist.

If you have a bit of cured fish left, place it on blinis and top it with lumpfish caviar. Small patties are also an ideal choice: Whether you've got remaining fish or hot smoked salmon, mix it through mashed potato, blend with fresh herbs, lemon, and fried leeks, then coat in panko and deep-fry.

You could also get creative with croquetas. Prepare the white sauce up to days ahead, then use leftover ham, chicken, or foraged fungi for the filling. Blitz stale bread into breadcrumbs to coat them, then cook until crisp. Sausage roll fillings are another natural home for those breadcrumbs, or use them as a jacket for chicken pieces. Seasoning-wise, just add a bit of citrus zest and thyme, and they'll taste so much more. As an aside, buttery pastries make superb coatings, too.

One favourite thing at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Get some holiday meats in an sealed tub and store in the freezer. While you're at it, reserve some cranberry sauce and sweet glaze in the fridge. When needed, thaw the meat, then pop it in a hot oven with the saved glaze for a brief period. Let it cool and cut into thin pieces, then lay on top of some sourdough and assemble mini sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a winner.

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. Pull the meat, then crisp it slowly in a pan, and mix with remaining sauce loosened with citrus juice, a spoonful of soy sauce and a little chilli oil. Garnish with chopped herbs and some sliced spring onion, and present in small lettuce cups.

Revamping Remaining Veg

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 add salt and pepper and incorporate a binding agent. Stamp out portions to about the size of small rounds, then keep in the icebox. Reheat in a preheated oven for a short time and finish with your choice of topping—perhaps roast beef and grated horseradish. A word to the wise, though: set some aside for brunch the next day.