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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 feel special?

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

Should you possess a bit of smoked salmon left, layer it on blinis and top it with affordable roe. Mini fishcakes are also an ideal choice: Whether you've got leftover smoked haddock or hot smoked salmon, mix it through creamy potatoes, blend with dill, citrus, and fried leeks, then coat in Japanese breadcrumbs and deep-fry.

You could also get creative with croquetas. Prepare the white sauce up to days ahead, then use leftover ham, poultry, or foraged fungi for the interior. Blitz stale bread into crumbs to cover them, then cook until crisp. Savoury pastry mixtures are another natural home for those crumbs, or use them as a coating for bite-sized chicken. For flavour, just add a bit of citrus zest and aromatic herbs, and they'll taste so much more. As an aside, buttery pastries make excellent crumbs, too.

One beloved treat 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 freeze. While you're at it, set aside some cranberry sauce and honey ham glaze in the fridge. When needed, thaw the meat, then pop it in a preheated oven with the saved glaze for a brief period. Let it cool and slice thinly, then arrange on top of some artisan bread and start building sandwiches with lots of cranberry sauce. Cut into small squares for a surefire hit.

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

Revamping Leftover Vegetables

Veg, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Mix all your leftover veg with fresh herbs, then season and add a binding agent. Stamp out portions to about the size of blinis, then keep in the freezer. Reheat in a preheated oven for a few minutes and finish with whatever you like—perhaps sliced beef and sharp horseradish. A good tip, though: save a stash for a late breakfast the next day.