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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 seem festive?

Finger food needn't 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 hearty fare with a decadent twist.

Should you possess a bit of cured fish left, layer it on blinis and crown it with lumpfish caviar. Mini fishcakes are also an ideal choice: Whether you've got leftover smoked haddock or hot smoked salmon, fold it through creamy potatoes, combine with fresh herbs, citrus, and fried leeks, then roll in Japanese breadcrumbs and fry until golden.

You could also get creative with croquetas. Prepare the white sauce a few days ahead, then use leftover ham, chicken, or mushrooms for the filling. Whizz old bread into crumbs to coat them, then cook until crisp. Sausage roll mixtures are another perfect use for those crumbs, or use them as a coating for bite-sized chicken. Seasoning-wise, all you need a bit of citrus zest and aromatic herbs, and they'll taste so much more. As an aside, croissants 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. Place some ham and turkey in an airtight container and store in the freezer. While you're at it, set aside some cranberry sauce and sweet glaze in the refrigerator. When needed, defrost the meat, then place it in a hot oven with the reserved glaze for a brief period. Cool and slice thinly, then lay on top of some sourdough and start building mini sandwiches with lots of cranberry sauce. Slice into small squares for a winner.

Remaining poultry, meanwhile, could be transformed into a spicy, crisp salad. There’s always a bit of dark meat left over, and it's ideal for something full of flavour. Shred the meat, then fry it slowly in a pan, and mix with leftover cranberry sauce loosened with citrus 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.

Transforming Remaining Veg

Veg, meanwhile, can be dressed up and fit for a party with a big batch of fried potato cake. Mix all your leftover veg with herbs, then season and incorporate a binding agent. Cut out portions to roughly the size of blinis, then keep in the freezer. Refresh in a preheated oven for a short time and finish with whatever you like—perhaps roast beef and grated horseradish. A good tip, though: save a stash for a late breakfast the next day.