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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 impress guests?

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—no one wants to handle a fork. People just want a comforting taste of comfort food with a luxurious touch.

Should you possess a bit of cured fish left, place it on mini pancakes and crown it with affordable roe. Small patties are also an ideal choice: Whether you've got leftover smoked haddock or flaked salmon, mix it through mashed potato, blend with dill, lemon, and caramelized onions, then coat in panko and deep-fry.

You could also have a ball with croquetas. Prepare the white sauce up to days ahead, then use leftover ham, poultry, or mushrooms for the interior. Blitz stale bread into breadcrumbs to cover them, then cook until crisp. Sausage roll fillings are another perfect use for those crumbs, or use them as a coating for bite-sized chicken. Seasoning-wise, all you need a bit of citrus zest and thyme, and they'll taste so much more. As an aside, croissants make superb crumbs, too.

One favourite thing at this time of year is a leftovers sandwich, and that doesn't have to stop after Boxing Day. Get some holiday meats in an airtight container and freeze. While you're at it, reserve some berry relish and honey ham glaze in the fridge. When needed, thaw the meat, then pop it in a preheated oven with the saved glaze for a brief period. Cool and cut into thin pieces, then arrange on top of some sourdough and assemble mini sandwiches with lots of cranberry sauce. Cut into bite-sized pieces for a surefire hit.

Remaining poultry, meanwhile, could be turned into a zingy salad. You often have a bit of turkey leg left over, and it's perfect for something punchy. Pull the meat, then crisp it slowly in a pan, and toss with leftover cranberry sauce thinned with lime juice, a dash of soy and a little chilli oil. Finish with chopped herbs and some sliced spring onion, and serve in little gem leaves.

Transforming Remaining Veg

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Combine all your remaining vegetables with herbs, then add salt and pepper and incorporate a binding agent. Cut out portions to about the size of small rounds, then keep in the freezer. Reheat in a hot oven for a short time and finish with your choice of topping—perhaps roast beef and sharp horseradish. A good tip, though: set some aside for brunch the next day.