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

Finger food doesn't have to be elaborate, so New Year's presents a perfect opportunity to clear the decks. The key rule is to keep things to just one bite—guests don't want to handle a fork. People just want a comforting taste of comfort food with a decadent twist.

Should you possess a bit of smoked salmon left, layer it on blinis and crown it with affordable roe. Mini fishcakes are also an ideal choice: Whether you've got leftover smoked haddock or hot smoked salmon, mix it through creamy potatoes, combine with dill, lemon, and fried leeks, then roll 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 mushrooms for the filling. Blitz stale bread into crumbs to cover them, then cook until crisp. Savoury pastry fillings are another perfect use for those breadcrumbs, or use them as a coating for bite-sized chicken. For flavour, just add a bit of lemon zest and thyme, and they'll taste so much more. Incidentally, buttery pastries make excellent crumbs, too.

One favourite thing at this time of year is a post-holiday sandwich, and that doesn't have to stop 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 honey ham glaze in the fridge. When needed, defrost the meat, then place it in a hot oven with the reserved glaze for a short time. Let it cool and slice thinly, then lay on top of some sourdough and assemble mini sandwiches with lots of cranberry sauce. Slice into small squares for a winner.

Leftover turkey, meanwhile, could be transformed into a spicy, crisp salad. There’s always a bit of turkey leg left over, and it's perfect for something punchy. Shred the meat, then crisp it slowly in a pan, and toss with leftover cranberry 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 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 add salt and pepper and add a binding agent. Stamp out portions to about the size of small rounds, then keep in the freezer. Reheat in a hot oven for a few minutes and top with your choice of topping—perhaps roast beef and sharp horseradish. A good tip, though: set some aside for brunch the next day.