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What kinds of bite-sized appetizers can I whip up for New Year’s Eve using my Christmas remaining food that will still feel special?

Party snacks needn't be elaborate, so New Year's offers a great 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 are looking for a big hug of hearty fare with a luxurious touch.

Should you possess a bit of cured fish left, place it on blinis and crown it with affordable roe. Small patties are also an ideal choice: Whether you've got remaining fish or flaked salmon, mix it through creamy potatoes, combine with fresh herbs, citrus, and fried leeks, then coat in Japanese breadcrumbs and fry until golden.

You could also get creative with Spanish croquettes. Make the bechamel up to days ahead, then use leftover ham, poultry, or foraged fungi for the interior. Whizz stale bread into breadcrumbs to cover them, then fry. Sausage roll mixtures are another natural home for those crumbs, or use them as a jacket for bite-sized chicken. Seasoning-wise, all you need a bit of citrus zest and aromatic herbs, and they'll taste so much more. Incidentally, croissants make superb coatings, too.

One favourite thing at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Place some holiday meats in an airtight container and freeze. While you're at it, set aside some cranberry sauce and honey ham glaze in the fridge. When needed, thaw the meat, then place it in a preheated oven with the saved glaze for a brief period. Cool and slice thinly, then arrange on top of some sourdough and start building sandwiches with lots of tangy sauce. Slice into small squares for a winner.

Remaining poultry, meanwhile, could be turned into a spicy, crisp salad. There’s always a bit of turkey leg left over, and it's perfect for something punchy. Pull the meat, then crisp it slowly in a pan, and toss with leftover cranberry sauce thinned with citrus juice, a dash of soy and a little spicy oil. Finish with chopped herbs and some green onions, and serve in little gem leaves.

Revamping Remaining Veg

Veg, meanwhile, can be scrubbed up and ready to party with a big batch of fried potato cake. Combine all your remaining vegetables with herbs, then add salt and pepper and add flour. Cut out portions to roughly the size of small rounds, then keep in the freezer. Refresh in a preheated oven for a few minutes and top with whatever you like—perhaps sliced beef and sharp horseradish. A word to the wise, though: set some aside for brunch the next day.