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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 offers a great opportunity to use up what's left. The key rule is to keep things to just one bite—no one wants to manoeuvre a fork. Guests just want a comforting taste of hearty fare with a luxurious touch.

If you have a bit of smoked salmon left, place it on mini pancakes and top it with affordable roe. Mini fishcakes are also just the ticket: If you have leftover smoked haddock or hot smoked salmon, fold it through mashed potato, blend with dill, lemon, and fried leeks, then roll in panko and fry until golden.

You could also have a ball with croquetas. Prepare the white sauce up to days ahead, then use remaining pork, poultry, or mushrooms for the filling. Blitz stale bread into breadcrumbs to coat them, then cook until crisp. Sausage roll fillings are another perfect use for those crumbs, or use them as a coating for chicken pieces. For flavour, all you need a bit of citrus zest and thyme, and they'll sing so much more. Incidentally, croissants make superb crumbs, too.

One beloved treat at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Place some holiday meats in an airtight container and store in the freezer. While you're at it, reserve some berry relish and honey ham glaze in the refrigerator. When needed, defrost the meat, then pop it in a hot oven with the reserved glaze for a short time. Let it cool and cut into thin pieces, then lay on top of some sourdough and assemble sandwiches with lots of tangy sauce. Slice into bite-sized pieces for a winner.

Leftover turkey, meanwhile, could be transformed into a spicy, crisp salad. There’s always a bit of dark meat left over, and it's ideal for something full of flavour. Pull the meat, then fry it slowly in a pan, and mix with leftover cranberry sauce loosened with lime juice, a dash of soy and a little spicy oil. Garnish with chopped herbs and some sliced spring onion, and serve in little gem leaves.

Revamping Remaining Veg

Veg, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Combine all your remaining vegetables with fresh herbs, then season and add a binding agent. Cut 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 grated horseradish. A word to the wise, though: save a stash for brunch the next day.