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What kinds of bite-sized appetizers can I prepare 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 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 are looking for a big hug of comfort food with a decadent twist.

Should you possess 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 remaining fish or flaked salmon, mix it through creamy potatoes, combine with dill, citrus, and caramelized onions, then roll in Japanese breadcrumbs and deep-fry.

You could also get creative with Spanish croquettes. Prepare the white sauce a few days ahead, then use remaining pork, poultry, or foraged fungi for the interior. Blitz old bread into crumbs to cover them, then fry. Savoury pastry fillings are another perfect use for those crumbs, or use them as a coating for bite-sized chicken. For flavour, all you need a bit of citrus zest and thyme, and they'll taste so much more. Incidentally, 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 holiday meats in an sealed tub and freeze. While you're at it, set aside some berry relish and sweet glaze in the fridge. When needed, thaw the meat, then place it in a preheated oven with the reserved glaze for a short time. Let it cool and cut into thin pieces, then arrange on top of some sourdough and assemble mini sandwiches with lots of cranberry sauce. Cut into bite-sized pieces for a winner.

Remaining poultry, meanwhile, could be transformed into a spicy, crisp salad. You often have a bit of turkey leg left over, and it's perfect for something full of flavour. Pull the meat, then fry it slowly in a pan, and mix with remaining sauce loosened with citrus 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.

Transforming Leftover Vegetables

Veg, meanwhile, can be scrubbed up and fit for a party with a big batch of fried potato cake. Combine all your remaining vegetables with herbs, then season and add a binding agent. Cut out portions to about the size of small rounds, then keep in the freezer. Refresh in a preheated oven for a short time and top with your choice of topping—perhaps roast beef and grated horseradish. A good tip, though: save a stash for brunch the next day.