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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 seem festive?

Finger food needn't be fancy, so New Year's offers a great opportunity to use up what's left. The main guideline is to keep things to just one bite—guests don't want to handle a fork. People are looking for a comforting taste of hearty fare with a decadent twist.

If you have a bit of cured fish left, place it on mini pancakes and crown it with affordable roe. Mini fishcakes are also an ideal choice: Whether you've got remaining fish or hot smoked salmon, mix it through creamy potatoes, combine with dill, citrus, and caramelized onions, then coat in panko and deep-fry.

You could also have a ball with Spanish croquettes. Prepare the white sauce up to days ahead, then use leftover ham, poultry, or foraged fungi for the interior. Whizz stale bread into crumbs to cover them, then fry. Savoury pastry mixtures are another perfect use for those breadcrumbs, or use them as a coating for bite-sized chicken. Seasoning-wise, just add a bit of citrus zest and thyme, and they'll sing so much more. Incidentally, croissants make superb coatings, too.

One favourite thing at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Get some ham and turkey in an airtight container and freeze. While you're at it, set aside some berry relish and sweet glaze in the fridge. When needed, defrost the meat, then pop it in a hot oven with the saved glaze for a brief period. 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 surefire hit.

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

Transforming Remaining Veg

Vegetables, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Combine all your remaining vegetables with herbs, then season and add flour. Stamp out portions to roughly the size of small rounds, then store in the freezer. Refresh in a hot oven for a few minutes and finish with your choice of topping—perhaps roast beef and sharp horseradish. A word to the wise, though: set some aside for brunch the next day.