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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 impress guests?

Finger food needn't be fancy, so New Year's presents a perfect chance to use up what's left. The key rule is to stick to items to just one bite—guests don't want to manoeuvre a fork. People just want a comforting taste of comfort food with a luxurious touch.

If you have a bit of cured fish left, layer it on mini pancakes and crown it with lumpfish caviar. Small patties are also an ideal choice: If you have leftover smoked haddock or flaked salmon, mix it through mashed potato, blend with dill, citrus, and caramelized onions, then roll in panko and deep-fry.

You could also have a ball with croquetas. Prepare the white sauce a few days ahead, then use leftover ham, chicken, or foraged fungi for the interior. Blitz stale bread into breadcrumbs to coat them, then fry. Savoury pastry fillings are another natural home 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, buttery pastries make excellent crumbs, 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 ham and turkey in an airtight container and freeze. While you're at it, set aside some cranberry sauce and sweet glaze in the refrigerator. When needed, thaw the meat, then place it in a hot oven with the reserved glaze for a brief period. Cool and slice thinly, then lay on top of some sourdough and start building sandwiches with lots of cranberry sauce. Cut into small squares for a surefire hit.

Remaining poultry, meanwhile, could be turned into a zingy salad. You often have a bit of turkey leg left over, and it's ideal for something full of flavour. Shred the meat, then crisp it slowly in a pan, and mix with remaining sauce thinned with lime juice, a spoonful of soy sauce and a little chilli oil. Garnish with fresh herbs and some green onions, and serve in little gem leaves.

Revamping Leftover Vegetables

Vegetables, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Combine all your remaining vegetables with herbs, then season and incorporate flour. Stamp out portions to roughly the size of blinis, then store in the freezer. Reheat in a preheated oven for a short time and finish with whatever you like—perhaps sliced beef and grated horseradish. A good tip, though: save a stash for brunch the next day.