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What types of canapes can I prepare for New Year’s Eve using my Christmas leftovers that will still feel special?

Finger food needn't be fancy, so New Year's offers a perfect chance to use up what's left. The main guideline is to keep things to just one bite—no one wants to manoeuvre a fork. Guests are looking for a big hug of comfort food with a luxurious touch.

If you have a bit of cured fish left, layer it on mini pancakes and top it with affordable roe. Mini fishcakes are also an ideal choice: Whether you've got remaining fish or flaked salmon, mix it through mashed potato, combine with fresh herbs, lemon, and caramelized onions, then roll in Japanese breadcrumbs and deep-fry.

You could also have a ball with croquetas. Make the bechamel up to days ahead, then use leftover ham, poultry, or mushrooms for the filling. Blitz stale bread into crumbs to cover them, then cook until crisp. Savoury pastry fillings are another perfect use for those breadcrumbs, 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. Incidentally, buttery pastries make superb coatings, too.

One favourite thing at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Get some holiday meats in an sealed tub and store in the freezer. While you're at it, reserve some cranberry sauce and honey ham glaze in the refrigerator. When needed, thaw the meat, then place it in a preheated oven with the saved glaze for a brief period. 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 surefire hit.

Leftover turkey, meanwhile, could be turned into a spicy, crisp salad. There’s always a bit of dark meat left over, and it's perfect for something full of flavour. Shred the meat, then fry it slowly in a pan, and mix with leftover cranberry sauce loosened with citrus juice, a spoonful of soy sauce and a little spicy oil. Garnish with fresh herbs and some sliced spring onion, and present in little gem leaves.

Transforming Remaining Veg

Veg, meanwhile, can be dressed up and fit for a party with a big batch of bubble and squeak. Mix all your remaining vegetables with herbs, then season and add flour. Stamp out portions to roughly the size of small rounds, then keep in the icebox. Reheat in a hot oven for a few minutes and finish with your choice of topping—perhaps sliced beef and sharp horseradish. A word to the wise, though: save a stash for brunch the next day.