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

Finger food doesn't have to be elaborate, so New Year's presents a great opportunity to use up what's left. 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, place it on mini pancakes and crown it with affordable roe. Small patties are also just the ticket: Whether you've got leftover smoked haddock or flaked salmon, mix it through creamy potatoes, combine with fresh herbs, citrus, and caramelized onions, then roll in panko and fry until golden.

You could also have a ball with Spanish croquettes. Prepare the white sauce a few days ahead, then use remaining pork, chicken, or mushrooms for the filling. Whizz stale bread into crumbs to coat them, then fry. Savoury pastry mixtures are another perfect use for those crumbs, or use them as a jacket for chicken pieces. For flavour, all you need a bit of citrus zest and thyme, and they'll taste so much more. Incidentally, croissants make excellent coatings, too.

One beloved treat at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Get some ham and turkey in an sealed tub and store in the freezer. While you're at it, set aside some cranberry sauce and sweet glaze in the refrigerator. When needed, thaw the meat, then pop it in a hot oven with the saved glaze for a short time. Let it cool and cut into thin pieces, then arrange on top of some sourdough and start building sandwiches with lots of cranberry sauce. Slice into bite-sized pieces for a winner.

Leftover turkey, meanwhile, could be transformed 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 mix with leftover cranberry sauce thinned with lime juice, a dash of soy and a little spicy oil. Garnish with chopped herbs and some sliced spring onion, and serve in little gem leaves.

Transforming Remaining Veg

Vegetables, 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 add a binding agent. Stamp out portions to about the size of blinis, then store in the freezer. Reheat in a hot oven for a few minutes and top with whatever you like—perhaps sliced beef and sharp horseradish. A word to the wise, though: save a stash for a late breakfast the next day.