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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 seem festive?

Finger food needn't be elaborate, so New Year's offers a perfect chance to clear the decks. The main guideline is to keep things to just one bite—guests don't want to handle a fork. People just want a comforting taste of hearty fare with a decadent twist.

If you have 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 flaked salmon, fold it through creamy potatoes, blend with fresh herbs, citrus, and fried leeks, then roll in Japanese breadcrumbs and deep-fry.

You could also get creative with Spanish croquettes. Prepare the white sauce up to days ahead, then use remaining pork, chicken, or mushrooms for the filling. Blitz old bread into crumbs to cover them, then fry. Sausage roll mixtures are another natural home for those breadcrumbs, or use them as a coating for chicken pieces. Seasoning-wise, just add a bit of lemon zest and thyme, and they'll sing so much more. As an aside, buttery pastries make superb crumbs, too.

One beloved treat at this time of year is a leftovers 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, reserve some cranberry sauce and sweet glaze in the fridge. When needed, thaw the meat, then pop it in a preheated oven with the reserved glaze for a short time. Cool and slice thinly, then lay on top of some artisan bread and assemble sandwiches with lots of cranberry sauce. Slice into small squares 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 perfect for something punchy. Pull the meat, then fry it slowly in a pan, and toss with leftover cranberry sauce loosened with citrus juice, a spoonful of soy sauce and a little chilli oil. Finish with chopped herbs and some green onions, and serve in little gem leaves.

Revamping Remaining Veg

Veg, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Mix all your leftover veg with fresh herbs, then add salt and pepper and incorporate flour. Stamp out portions to about the size of blinis, then keep 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 word to the wise, though: set some aside for a late breakfast the next day.