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What kinds of bite-sized appetizers can I whip up for New Year’s Eve using my Christmas remaining food that will still feel special?

Finger food doesn't have to be fancy, so New Year's presents a great chance to use up what's left. The main guideline is to keep things to just one bite—guests don't want to manoeuvre a fork. People just want a comforting taste of comfort food with a decadent twist.

Should you possess a bit of cured fish left, layer it on blinis and crown it with affordable roe. Small patties are also an ideal choice: Whether you've got remaining fish or flaked salmon, mix it through mashed potato, blend with fresh herbs, lemon, and caramelized onions, then coat in Japanese breadcrumbs and fry until golden.

You could also get creative with croquetas. Make the bechamel a few days ahead, then use remaining pork, chicken, or foraged fungi for the filling. Whizz stale bread into breadcrumbs to coat them, then fry. Savoury pastry fillings are another natural home for those breadcrumbs, or use them as a jacket for chicken pieces. Seasoning-wise, all you need a bit of lemon zest and aromatic herbs, and they'll taste so much more. As an aside, buttery pastries make superb crumbs, too.

One beloved treat at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Place some holiday meats in an airtight container and freeze. While you're at it, reserve some berry relish and honey ham glaze in the fridge. When needed, thaw the meat, then place it in a hot oven with the reserved glaze for a brief period. Cool and slice thinly, then arrange on top of some sourdough and start building mini sandwiches with lots of cranberry sauce. Cut into bite-sized pieces for a surefire hit.

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

Transforming Remaining Veg

Veg, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Mix all your remaining vegetables with fresh herbs, then season and incorporate a binding agent. Cut out portions to roughly the size of small rounds, then store in the freezer. Reheat in a preheated oven for a few minutes and top with whatever you like—perhaps roast beef and grated horseradish. A word to the wise, though: save a stash for brunch the next day.