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

Finger food needn't be elaborate, so New Year's presents a great 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 comfort food with a luxurious touch.

Should you possess a bit of cured fish left, layer it on mini pancakes and crown it with affordable roe. Small patties are also an ideal choice: Whether you've got leftover smoked haddock or hot smoked salmon, fold it through mashed potato, combine 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 a few days ahead, then use leftover ham, chicken, or foraged fungi for the interior. Blitz old bread into breadcrumbs to coat them, then cook until crisp. 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 citrus zest and thyme, and they'll taste so much more. Incidentally, croissants make excellent crumbs, too.

One favourite thing at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Place some ham and turkey in an sealed tub and store in the freezer. While you're at it, reserve some cranberry sauce and honey ham glaze in the fridge. When needed, defrost the meat, then place it in a hot oven with the reserved glaze for a short time. Cool and slice thinly, then arrange on top of some artisan bread and assemble sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a surefire hit.

Leftover turkey, 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 remaining sauce loosened with citrus juice, a dash of soy sauce and a little chilli oil. Finish with chopped herbs and some sliced spring onion, and present in little gem leaves.

Revamping Leftover Vegetables

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Combine all your leftover veg with fresh herbs, then add salt and pepper and add a binding agent. Cut out portions to about the size of small rounds, then keep in the freezer. Refresh in a hot oven for a few minutes and finish with your choice of topping—perhaps sliced beef and sharp horseradish. A good tip, though: set some aside for a late breakfast the next day.