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

Finger food doesn't have to be fancy, so New Year's presents a perfect opportunity to use up what's left. The key rule is to stick to items to just one bite—guests don't want to handle a fork. Guests just want a big hug of hearty fare with a luxurious touch.

If you have a bit of smoked salmon left, layer it on mini pancakes and top it with affordable roe. Small patties are also an ideal choice: If you have leftover smoked haddock or flaked salmon, mix it through mashed potato, combine with dill, lemon, and caramelized onions, then roll in Japanese breadcrumbs and fry until golden.

You could also get creative with croquetas. Make the bechamel up to days ahead, then use remaining pork, chicken, or mushrooms for the filling. Blitz stale bread into crumbs to coat them, then fry. Sausage roll mixtures are another perfect use for those crumbs, or use them as a coating for chicken pieces. Seasoning-wise, all you need a bit of lemon zest and aromatic herbs, and they'll taste so much more. Incidentally, croissants make excellent crumbs, too.

One beloved treat 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 saved glaze for a brief period. Cool and slice thinly, then lay on top of some sourdough and start building mini sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a surefire hit.

Leftover turkey, meanwhile, could be turned into a zingy salad. There’s always a bit of dark meat left over, and it's perfect for something punchy. Pull the meat, then crisp it slowly in a pan, and toss with remaining sauce thinned with citrus juice, a dash of soy and a little chilli oil. Finish with chopped herbs and some green onions, and serve in small lettuce cups.

Transforming 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 incorporate a binding agent. Cut out portions to roughly the size of blinis, then keep in the freezer. Refresh in a hot oven for a short time and top with whatever you like—perhaps sliced beef and sharp horseradish. A good tip, though: save a stash for brunch the next day.