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

Finger food doesn't have to be fancy, so New Year's presents a perfect opportunity to use up what's left. The key rule is to keep things to just one bite—guests don't want to handle a fork. People are looking for a comforting taste of hearty fare with a luxurious touch.

Should you possess a bit of cured fish left, place it on mini pancakes and crown it with lumpfish caviar. Small patties are also just the ticket: If you have leftover smoked haddock or hot smoked salmon, fold it through creamy potatoes, combine with dill, citrus, and fried leeks, then coat in panko and deep-fry.

You could also have a ball with croquetas. Prepare the white sauce up to days ahead, then use leftover ham, chicken, or foraged fungi for the filling. Whizz old bread into breadcrumbs to coat them, then fry. Sausage roll fillings are another perfect use for those crumbs, or use them as a coating for bite-sized chicken. Seasoning-wise, all you need a bit of lemon 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 doesn't have to stop after Boxing Day. Place some holiday meats in an airtight container and freeze. While you're at it, reserve some cranberry sauce and honey ham glaze in the refrigerator. When needed, defrost the meat, then place it in a preheated oven with the reserved glaze for a short time. Cool and slice thinly, then lay on top of some artisan bread and start building sandwiches with lots of tangy sauce. Slice into bite-sized pieces for a surefire hit.

Leftover turkey, meanwhile, could be turned into a zingy salad. You often have a bit of dark meat left over, and it's perfect for something punchy. Shred 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 spicy oil. Finish with fresh herbs and some green onions, and serve in little gem leaves.

Revamping Leftover Vegetables

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Combine all your remaining vegetables with fresh herbs, then season and add a binding agent. Cut out portions to roughly the size of blinis, then store in the icebox. Refresh in a preheated oven for a short time and finish with whatever you like—perhaps roast beef and grated horseradish. A good tip, though: save a stash for a late breakfast the next day.