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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 impress guests?

Finger food needn't be elaborate, so New Year's offers a great chance to clear the decks. The main guideline is to stick to items to just one bite—no one wants to manoeuvre a fork. People are looking for a big hug of comfort food with a luxurious touch.

If you have a bit of cured fish left, layer it on blinis and crown it with affordable roe. Small patties are also an ideal choice: If you have leftover smoked haddock or flaked salmon, fold it through creamy potatoes, combine with dill, lemon, and fried leeks, then coat in Japanese breadcrumbs and fry until golden.

You could also get creative with croquetas. Prepare the white sauce a few days ahead, then use remaining pork, poultry, or foraged fungi for the interior. Whizz stale bread into crumbs to cover them, then cook until crisp. Savoury pastry mixtures are another natural home for those crumbs, or use them as a jacket for chicken pieces. Seasoning-wise, all you need a bit of citrus zest and aromatic herbs, and they'll sing so much more. Incidentally, croissants make excellent 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 ham and turkey in an sealed tub and freeze. While you're at it, reserve some cranberry sauce and honey ham glaze in the fridge. When needed, defrost the meat, then pop it in a hot oven with the reserved glaze for a brief period. Let it cool and slice thinly, then arrange on top of some sourdough and assemble mini sandwiches with lots of tangy sauce. Cut into small squares for a surefire hit.

Remaining poultry, meanwhile, could be turned into a spicy, crisp salad. You often have 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 remaining sauce thinned with lime juice, a dash of soy and a little chilli oil. Finish with fresh herbs and some sliced spring onion, and serve in little gem leaves.

Revamping Leftover Vegetables

Veg, meanwhile, can be scrubbed up and ready to party with a big batch of fried potato cake. Combine all your leftover veg with herbs, then season and incorporate a binding agent. Stamp out portions to roughly the size of small rounds, then store in the icebox. Refresh in a preheated oven for a short time and finish with whatever you like—perhaps roast beef and grated horseradish. A word to the wise, though: save a stash for brunch the next day.