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What types of bite-sized appetizers can I whip up for New Year’s Eve using my Christmas remaining food that will still feel special?

Finger food doesn't have to be elaborate, so New Year's offers a great opportunity to use up what's left. The main guideline is to keep things to just one bite—guests don't want to handle a fork. People just want a big hug of hearty fare with a luxurious touch.

Should you possess a bit of cured fish left, layer it on mini pancakes and crown it with lumpfish caviar. Mini fishcakes are also just the ticket: Whether you've got leftover smoked haddock or flaked salmon, fold it through creamy potatoes, combine with fresh herbs, lemon, and fried leeks, then coat in panko and deep-fry.

You could also have a ball with croquetas. Make the bechamel a few days ahead, then use leftover ham, chicken, or foraged fungi for the interior. Whizz old bread into breadcrumbs to cover them, then fry. Sausage roll fillings are another natural home for those crumbs, or use them as a jacket for chicken pieces. For flavour, all you need a bit of lemon zest and thyme, and they'll sing so much more. Incidentally, croissants make excellent 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, set aside some berry relish and sweet glaze in the fridge. When needed, defrost the meat, then pop it in a hot oven with the reserved glaze for a short time. Let it cool and slice thinly, then arrange on top of some artisan bread and assemble mini sandwiches with lots of tangy sauce. Slice into small squares for a winner.

Leftover turkey, meanwhile, could be turned into a spicy, crisp salad. There’s always a bit of turkey leg left over, and it's perfect for something full of flavour. Pull the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce loosened with lime juice, a spoonful of soy and a little chilli oil. Garnish with fresh herbs and some sliced spring onion, and serve in little gem leaves.

Transforming Remaining Veg

Veg, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Mix all your leftover veg with fresh herbs, then season and incorporate a binding agent. Stamp out portions to about the size of small rounds, then store in the icebox. Reheat in a hot oven for a short time and top with your choice of topping—perhaps sliced beef and sharp horseradish. A word to the wise, though: save a stash for a late breakfast the next day.