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What types of bite-sized appetizers can I whip up 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 perfect opportunity to clear the decks. The main guideline is to stick to items to just one bite—guests don't want to handle a fork. Guests just want a big hug of hearty fare with a decadent twist.

Should you possess a bit of cured fish left, layer it on blinis and top it with lumpfish caviar. Mini fishcakes are also an ideal choice: If you have leftover smoked haddock or flaked salmon, fold it through creamy potatoes, combine with dill, lemon, and caramelized onions, then roll in Japanese breadcrumbs and fry until golden.

You could also have a ball with Spanish croquettes. Prepare the white sauce up to days ahead, then use remaining pork, poultry, or mushrooms for the filling. Whizz old bread into breadcrumbs to cover them, then fry. Sausage roll fillings are another natural home for those breadcrumbs, or use them as a coating for chicken pieces. For flavour, just add a bit of lemon zest and thyme, and they'll sing so much more. As an aside, croissants make excellent crumbs, too.

One beloved treat at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Place some ham and turkey in an airtight container and freeze. While you're at it, set aside some berry relish and honey ham glaze in the fridge. When needed, defrost 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 artisan bread and start building mini sandwiches with lots of cranberry sauce. Cut into small squares for a winner.

Remaining poultry, meanwhile, could be transformed into a zingy salad. There’s always a bit of dark meat left over, and it's perfect for something punchy. Pull the meat, then crisp it slowly in a pan, and toss with remaining sauce thinned with citrus juice, a spoonful of soy sauce and a little chilli oil. Garnish with chopped herbs and some sliced spring onion, and serve in small lettuce cups.

Revamping Remaining Veg

Veg, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Combine all your remaining vegetables with fresh herbs, then season and incorporate flour. Stamp out portions to about the size of blinis, then store in the freezer. Reheat in a hot oven for a short time and finish with your choice of topping—perhaps sliced beef and sharp horseradish. A good tip, though: save a stash for brunch the next day.