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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 seem festive?

Finger food doesn't have to be fancy, so New Year's presents a great chance to use up what's left. The main guideline 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 cured fish left, place it on mini pancakes and crown it with lumpfish caviar. Small patties are also just the ticket: If you have remaining fish or hot smoked salmon, fold it through creamy potatoes, blend with fresh herbs, lemon, and fried leeks, then roll in Japanese breadcrumbs and fry until golden.

You could also have a ball with croquetas. Make the bechamel a few days ahead, then use leftover ham, poultry, or foraged fungi for the filling. Blitz stale bread into breadcrumbs to cover them, then cook until crisp. Savoury pastry fillings are another natural home for those breadcrumbs, or use them as a coating for chicken pieces. For flavour, all you need a bit of citrus zest and thyme, and they'll sing so much more. Incidentally, buttery pastries make superb coatings, too.

One beloved treat at this time of year is a leftovers sandwich, and that doesn't have to stop after Boxing Day. Place some ham and turkey in an sealed tub and freeze. While you're at it, set aside some cranberry sauce and sweet glaze in the fridge. When needed, defrost the meat, then pop it in a preheated oven with the reserved glaze for a short time. Let it cool and cut into thin pieces, then arrange on top of some artisan bread and start building mini sandwiches with lots of cranberry sauce. Cut into bite-sized pieces for a surefire hit.

Remaining poultry, meanwhile, could be transformed into a spicy, crisp salad. You often have a bit of dark meat left over, and it's ideal for something punchy. Pull the meat, then crisp it slowly in a pan, and toss with remaining sauce thinned with lime juice, a spoonful of soy sauce and a little spicy oil. Garnish with chopped herbs and some green onions, and serve in little gem leaves.

Revamping Leftover Vegetables

Veg, meanwhile, can be scrubbed 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 add a binding agent. Stamp out portions to about the size of small rounds, then store in the icebox. Refresh in a hot oven for a short time and top with whatever you like—perhaps roast beef and grated horseradish. A good tip, though: set some aside for a late breakfast the next day.