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

Finger food needn't be fancy, so New Year's offers a great chance to clear the decks. The key rule is to stick to items to just one bite—no one wants to handle a fork. People are looking for a big hug of hearty fare with a decadent twist.

Should you possess a bit of smoked salmon left, place it on blinis and crown it with lumpfish caviar. Mini fishcakes are also an ideal choice: Whether you've got leftover smoked haddock or flaked salmon, mix it through mashed potato, blend with fresh herbs, lemon, and fried leeks, then coat in panko and deep-fry.

You could also have a ball with Spanish croquettes. Prepare the white sauce a few days ahead, then use leftover ham, chicken, or foraged fungi for the filling. Blitz old bread into breadcrumbs to coat 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. For flavour, just add a bit of citrus zest and aromatic herbs, and they'll taste so much more. As an aside, croissants make excellent crumbs, 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 airtight container and store in the freezer. While you're at it, set aside some berry relish and sweet glaze in the refrigerator. When needed, thaw the meat, then place it in a preheated oven with the saved 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 tangy sauce. Slice into bite-sized pieces for a winner.

Leftover turkey, meanwhile, could be transformed into a zingy salad. There’s always a bit of turkey leg left over, and it's ideal for something punchy. Shred 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 chilli oil. Garnish with chopped herbs and some sliced spring onion, and present in little gem leaves.

Revamping Remaining Veg

Veg, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Mix all your leftover veg with herbs, then add salt and pepper and add a binding agent. Stamp out portions to roughly the size of small rounds, then store in the freezer. Reheat in a hot oven for a short time and top with whatever you like—perhaps sliced beef and grated horseradish. A word to the wise, though: save a stash for a late breakfast the next day.