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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 doesn't have to be fancy, so New Year's offers a great chance to clear the decks. The main guideline is to keep things to just one bite—guests don't want to handle a fork. Guests are looking for a comforting taste of comfort food with a decadent twist.

If you have a bit of cured fish left, place it on mini pancakes and top 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, combine with dill, lemon, and caramelized onions, then roll in panko and deep-fry.

You could also have a ball with Spanish croquettes. Make the bechamel a few days ahead, then use remaining pork, poultry, or mushrooms for the filling. Whizz stale bread into crumbs 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, all you need a bit of lemon zest and aromatic herbs, and they'll sing so much more. As an aside, buttery pastries make superb crumbs, too.

One favourite thing at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Get some holiday meats in an airtight container and freeze. While you're at it, reserve some cranberry sauce and honey ham glaze in the fridge. When needed, thaw the meat, then place it in a hot oven with the saved glaze for a short time. Cool and cut into thin pieces, then lay on top of some artisan bread and assemble mini sandwiches with lots of cranberry sauce. Slice into bite-sized pieces for a winner.

Leftover turkey, meanwhile, could be turned into a spicy, crisp salad. There’s always a bit of turkey leg left over, and it's ideal for something punchy. Pull the meat, then crisp it slowly in a pan, and toss with leftover cranberry sauce loosened with lime juice, a spoonful of soy sauce and a little spicy oil. Finish with chopped herbs and some green onions, 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 incorporate a binding agent. Cut out portions to roughly the size of small rounds, then keep in the freezer. Refresh in a hot oven for a few minutes and top with your choice of topping—perhaps roast beef and grated horseradish. A word to the wise, though: save a stash for a late breakfast the next day.