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What types of bite-sized appetizers can I prepare for New Year’s Eve using my Christmas remaining food that will still impress guests?

Party snacks doesn't have to be fancy, so New Year's offers a great chance to clear the decks. The key rule is to stick to items to just one bite—guests don't want to handle a fork. Guests just want a comforting taste of hearty fare with a decadent twist.

If you have a bit of cured fish left, layer it on mini pancakes and crown it with affordable roe. Small patties are also just the ticket: If you have leftover smoked haddock or flaked salmon, mix it through mashed potato, combine with fresh herbs, citrus, and caramelized onions, then coat in panko and deep-fry.

You could also have a ball with Spanish croquettes. Make the bechamel up to days ahead, then use leftover ham, poultry, or mushrooms for the filling. Whizz old bread into crumbs to cover them, then fry. Savoury pastry fillings are another natural home for those crumbs, or use them as a coating for bite-sized chicken. Seasoning-wise, just add a bit of lemon zest and aromatic herbs, and they'll taste so much more. Incidentally, croissants make excellent coatings, too.

One beloved treat at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Get some ham and turkey in an airtight container and freeze. While you're at it, reserve some cranberry sauce and sweet glaze in the fridge. When needed, thaw the meat, then place it in a hot oven with the saved glaze for a short time. Let it cool and slice thinly, then lay on top of some artisan bread and start building mini sandwiches with lots of tangy sauce. Cut into small squares for a surefire hit.

Remaining poultry, meanwhile, could be turned into a zingy salad. You often have a bit of turkey leg left over, and it's ideal for something full of flavour. Shred the meat, then crisp it slowly in a pan, and toss with leftover cranberry sauce thinned with lime juice, a dash of soy sauce and a little spicy oil. Finish with fresh herbs and some green onions, and serve in little gem leaves.

Revamping Leftover Vegetables

Vegetables, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Combine all your leftover veg with fresh herbs, then add salt and pepper and add a binding agent. Cut out portions to about the size of small rounds, then store in the icebox. Reheat in a hot oven for a short time and finish with your choice of topping—perhaps roast beef and sharp horseradish. A word to the wise, though: save a stash for a late breakfast the next day.