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What types of bite-sized appetizers can I whip up for New Year’s Eve using my Christmas leftovers that will still seem festive?

Finger food doesn't have to be fancy, so New Year's presents a perfect 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 comfort food with a decadent twist.

If you have a bit of smoked salmon left, layer it on mini pancakes and top it with affordable roe. Small patties are also an ideal choice: Whether you've got remaining fish or flaked salmon, mix it through mashed potato, combine with dill, citrus, 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, chicken, or mushrooms for the filling. Whizz old bread into crumbs to coat them, then fry. Sausage roll fillings are another perfect use for those crumbs, or use them as a jacket for chicken pieces. Seasoning-wise, all you need a bit of lemon zest and thyme, and they'll taste so much more. Incidentally, croissants make excellent coatings, too.

One favourite thing at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Place some holiday meats in an sealed tub and freeze. While you're at it, set aside some berry relish and honey ham glaze in the fridge. When needed, defrost the meat, then place it in a hot oven with the reserved glaze for a brief period. Let it cool and slice thinly, then lay on top of some sourdough and start building sandwiches with lots of cranberry sauce. Slice into bite-sized pieces for a surefire hit.

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

Transforming 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 incorporate flour. Cut out portions to about the size of blinis, then store in the freezer. Refresh in a preheated oven for a short time and finish 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.