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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 feel special?

Party snacks needn't be fancy, so New Year's presents a great opportunity to use up what's left. The main guideline is to stick to items to just one bite—no one wants to manoeuvre a fork. Guests just want a big hug of hearty fare with a decadent twist.

Should you possess a bit of smoked salmon left, layer it on blinis and crown it with lumpfish caviar. Small patties are also an ideal choice: Whether you've got leftover smoked haddock or flaked salmon, fold it through creamy potatoes, blend with dill, lemon, and caramelized onions, then roll in panko and deep-fry.

You could also get creative with croquetas. Prepare the white sauce a few days ahead, then use leftover ham, chicken, or mushrooms for the interior. Blitz old bread into crumbs to coat them, then cook until crisp. Sausage roll mixtures are another natural home for those crumbs, or use them as a coating for bite-sized chicken. Seasoning-wise, all you need a bit of citrus zest and thyme, and they'll taste so much more. As an aside, croissants make excellent crumbs, too.

One favourite thing 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 berry relish and sweet glaze in the fridge. When needed, thaw the meat, then pop it in a hot oven with the reserved glaze for a brief period. Cool and slice thinly, then lay on top of some artisan bread and assemble sandwiches with lots of tangy sauce. Slice into bite-sized pieces for a winner.

Remaining poultry, meanwhile, could be transformed into a zingy salad. There’s always a bit of dark meat left over, and it's perfect for something full of flavour. Pull the meat, then fry it slowly in a pan, and toss with leftover cranberry sauce loosened with citrus juice, a dash of soy sauce and a little chilli oil. Garnish with chopped herbs and some green onions, and serve in little gem leaves.

Revamping Remaining Veg

Vegetables, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Mix all your remaining vegetables with herbs, then add salt and pepper and add a binding agent. Stamp out portions to roughly the size of blinis, then keep in the freezer. Refresh in a hot oven for a few minutes and finish with your choice of topping—perhaps roast beef and sharp horseradish. A word to the wise, though: set some aside for brunch the next day.