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

Finger food doesn't have to be elaborate, so New Year's offers a great chance to use up what's left. The main guideline is to stick to items to just one bite—no one wants to handle a fork. People just want a comforting taste of comfort food with a luxurious touch.

If you have a bit of cured fish left, layer it on blinis and top it with lumpfish caviar. Small patties are also just the ticket: If you have remaining fish or flaked salmon, mix it through creamy potatoes, combine with fresh herbs, lemon, and fried leeks, then roll in panko and fry until golden.

You could also get creative with Spanish croquettes. Prepare the white sauce a few days ahead, then use remaining pork, chicken, or foraged fungi for the filling. Whizz stale bread into crumbs to cover them, then cook until crisp. Savoury pastry fillings are another perfect use for those crumbs, or use them as a jacket 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 doesn't have to stop after Boxing Day. Place some holiday meats in an sealed tub and store in the freezer. While you're at it, set aside some berry relish and honey ham glaze in the fridge. When needed, thaw the meat, then place it in a preheated oven with the saved 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 cranberry sauce. Cut into bite-sized pieces for a winner.

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

Revamping Remaining Veg

Vegetables, meanwhile, can be dressed up and fit for a party with a big batch of fried potato cake. Combine all your remaining vegetables with fresh herbs, then add salt and pepper and incorporate 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 finish with your choice of topping—perhaps sliced beef and sharp horseradish. A word to the wise, though: save a stash for a late breakfast the next day.