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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 seem festive?

Finger food doesn't have to be fancy, so New Year's presents a perfect chance to use up what's left. 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 cured fish left, place it on blinis and top it with lumpfish caviar. Small patties are also just the ticket: If you have remaining fish or flaked salmon, mix it through creamy potatoes, combine with dill, lemon, and fried leeks, then roll in Japanese breadcrumbs 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 mushrooms for the filling. Blitz stale bread into crumbs to coat them, then cook until crisp. Sausage roll mixtures are another perfect use for those breadcrumbs, or use them as a coating for chicken pieces. Seasoning-wise, just add a bit of citrus zest and aromatic herbs, and they'll sing so much more. Incidentally, croissants make superb coatings, too.

One beloved treat 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, set aside some cranberry sauce and sweet glaze in the fridge. When needed, defrost the meat, then place it in a preheated oven with the saved glaze for a brief period. Cool and cut into thin pieces, then lay on top of some sourdough and assemble sandwiches with lots of cranberry 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 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 citrus juice, a dash of soy sauce and a little chilli oil. Garnish with chopped herbs and some sliced spring onion, and present in small lettuce cups.

Transforming Remaining Veg

Veg, meanwhile, can be dressed up and fit for a party with a big batch of fried potato cake. Combine all your remaining vegetables with fresh herbs, then add salt and pepper and add a binding agent. Cut out portions to about the size of small rounds, then store in the freezer. Refresh in a preheated oven for a few minutes and top with your choice of topping—perhaps roast beef and grated horseradish. A good tip, though: save a stash for brunch the next day.