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

Finger food doesn't have to be fancy, so New Year's presents a great opportunity to clear the decks. The key rule is to keep things to just one bite—no one wants to handle a fork. Guests are looking for a big hug of comfort food with a luxurious touch.

Should you possess a bit of cured fish left, layer it on mini pancakes and top it with lumpfish caviar. Small patties are also an ideal choice: If you have remaining fish or flaked salmon, mix it through mashed potato, blend with fresh herbs, citrus, and caramelized onions, then roll 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, chicken, or foraged fungi for the interior. Blitz old bread into crumbs to coat them, then fry. Savoury pastry mixtures are another perfect use for those breadcrumbs, or use them as a jacket for chicken pieces. Seasoning-wise, all you need a bit of citrus zest and aromatic herbs, and they'll taste so much more. As an aside, buttery pastries make superb crumbs, too.

One favourite thing at this time of year is a post-holiday 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 fridge. When needed, defrost the meat, then place 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 assemble mini sandwiches with lots of tangy sauce. Slice into small squares for a winner.

Remaining poultry, meanwhile, could be turned into a zingy salad. You often have a bit of dark meat left over, and it's perfect for something punchy. Shred the meat, then fry it slowly in a pan, and toss with leftover cranberry sauce loosened with lime juice, a dash of soy sauce and a little spicy oil. Garnish with fresh herbs and some sliced spring onion, and serve in small lettuce cups.

Transforming Leftover Vegetables

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 season and add a binding agent. Cut out portions to roughly the size of blinis, then store in the freezer. Reheat in a preheated oven for a short time and finish with your choice of topping—perhaps roast beef and sharp horseradish. A good tip, though: save a stash for brunch the next day.