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What types of canapes can I prepare for New Year’s Eve using my Christmas leftovers that will still impress guests?

Party snacks needn't be fancy, so New Year's offers a perfect chance to clear the decks. The main guideline is to stick to items to just one bite—guests don't want to manoeuvre a fork. People just want a big hug of comfort food with a luxurious touch.

If you have a bit of smoked salmon left, layer it on blinis and top it with affordable roe. Small patties are also just the ticket: If you have leftover smoked haddock or hot smoked salmon, fold it through mashed potato, combine with fresh herbs, lemon, and fried leeks, then coat in panko and fry until golden.

You could also get creative with Spanish croquettes. Make the bechamel up to days ahead, then use remaining pork, poultry, or foraged fungi for the interior. Blitz stale bread into crumbs to cover them, then fry. Sausage roll mixtures are another perfect use for those breadcrumbs, or use them as a coating for chicken pieces. Seasoning-wise, all you need a bit of lemon zest and thyme, and they'll taste so much more. Incidentally, croissants make superb coatings, too.

One favourite thing at this time of year is a leftovers sandwich, and that doesn't have to stop after Boxing Day. Get some holiday meats in an airtight container and freeze. While you're at it, set aside some berry relish and honey ham glaze in the fridge. When needed, thaw the meat, then place it in a preheated oven with the reserved glaze for a short time. Let it cool and slice thinly, then lay on top of some sourdough and start building sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a winner.

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

Transforming Remaining Veg

Veg, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Mix all your leftover veg with fresh herbs, then season and incorporate 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 sliced beef and grated horseradish. A word to the wise, though: save a stash for a late breakfast the next day.