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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?

Finger food needn't be fancy, so New Year's offers 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 handle a fork. People are looking for a comforting taste of hearty fare with a decadent twist.

If you have a bit of smoked salmon left, layer it on blinis and crown it with lumpfish caviar. Mini fishcakes are also an ideal choice: Whether you've got leftover smoked haddock or flaked salmon, fold it through mashed potato, combine with dill, lemon, and caramelized onions, then roll in Japanese breadcrumbs and fry until golden.

You could also have a ball with croquetas. Make the bechamel a few days ahead, then use leftover ham, poultry, or foraged fungi for the interior. Whizz stale bread into crumbs to coat them, then fry. Savoury pastry fillings are another perfect use for those breadcrumbs, or use them as a jacket for bite-sized chicken. For flavour, just add a bit of citrus zest and thyme, and they'll sing so much more. As an aside, buttery pastries make superb coatings, too.

One favourite thing 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 store in the freezer. While you're at it, set aside some berry relish and sweet glaze in the fridge. When needed, defrost the meat, then place it in a hot oven with the reserved glaze for a short time. Cool and slice thinly, then arrange on top of some artisan bread and start building sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a winner.

Remaining poultry, meanwhile, could be transformed into a zingy salad. You often have a bit of dark meat left over, and it's perfect for something punchy. Pull the meat, then fry it slowly in a pan, and mix with leftover cranberry sauce thinned with citrus juice, a dash of soy and a little chilli oil. Garnish with fresh herbs and some green onions, 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 fried potato cake. Mix all your leftover veg with fresh herbs, then add salt and pepper and incorporate flour. Cut out portions to about the size of blinis, then store in the freezer. Reheat in a preheated oven for a few minutes and top with your choice of topping—perhaps roast beef and sharp horseradish. A word to the wise, though: set some aside for a late breakfast the next day.