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

Party snacks needn't be fancy, so New Year's presents a great chance to use up what's left. The key rule is to keep things to just one bite—guests don't want to handle a fork. People are looking for a big hug of hearty fare with a decadent twist.

If you have a bit of cured fish left, place it on mini pancakes and top it with affordable roe. Small patties are also just the ticket: If you have leftover smoked haddock or flaked salmon, fold it through mashed potato, combine with dill, lemon, and caramelized onions, then roll in panko and fry until golden.

You could also have a ball with Spanish croquettes. Make the bechamel a few days ahead, then use leftover ham, poultry, or mushrooms for the interior. Blitz old bread into breadcrumbs to coat them, then cook until crisp. Savoury pastry fillings are another perfect use for those crumbs, or use them as a coating for chicken pieces. Seasoning-wise, all you need a bit of citrus zest and thyme, and they'll sing so much more. As an aside, 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 holiday meats in an sealed tub and freeze. While you're at it, set aside some cranberry sauce and sweet glaze in the refrigerator. When needed, defrost the meat, then pop it in a hot oven with the reserved glaze for a short time. Let it cool and slice thinly, then lay 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 turkey leg left over, and it's ideal 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 chopped herbs and some green onions, and present in little gem leaves.

Revamping Leftover Vegetables

Veg, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Combine all your remaining vegetables with fresh herbs, then season and incorporate a binding agent. Cut out portions to roughly the size of blinis, then keep in the freezer. Reheat in a preheated oven for a short time and finish with whatever you like—perhaps sliced beef and sharp horseradish. A good tip, though: set some aside for brunch the next day.