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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 seem festive?

Party snacks needn't 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 manoeuvre a fork. People are looking for a comforting taste of hearty fare with a luxurious touch.

Should you possess a bit of cured fish left, place it on blinis and crown it with lumpfish caviar. Mini fishcakes are also just the ticket: Whether you've got remaining fish or hot smoked salmon, fold it through creamy potatoes, combine with dill, citrus, and fried leeks, then coat in Japanese breadcrumbs and fry until golden.

You could also get creative with croquetas. Make the bechamel up to days ahead, then use leftover ham, poultry, or foraged fungi for the filling. Whizz old bread into crumbs to coat them, then fry. Sausage roll fillings are another perfect use for those crumbs, or use them as a jacket for bite-sized chicken. For flavour, just add a bit of lemon zest and aromatic herbs, and they'll sing so much more. As an aside, buttery pastries make excellent coatings, too.

One favourite thing at this time of year is a leftovers sandwich, and that doesn't have to stop after Boxing Day. Place some holiday meats in an sealed tub and freeze. While you're at it, reserve some berry relish and honey ham glaze in the refrigerator. When needed, thaw the meat, then pop it in a hot oven with the saved glaze for a brief period. Let it cool and slice thinly, then arrange on top of some sourdough and start building mini sandwiches with lots of tangy sauce. Cut into small squares for a surefire hit.

Leftover turkey, meanwhile, could be transformed into a zingy salad. You often have a bit of dark meat left over, and it's ideal for something punchy. Shred the meat, then crisp it slowly in a pan, and toss with leftover cranberry sauce thinned with citrus juice, a dash of soy sauce and a little spicy oil. Finish with fresh 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. Mix all your leftover veg with fresh herbs, then add salt and pepper and add a binding agent. Cut out portions to about the size of small rounds, then store in the freezer. Reheat in a preheated oven for a few minutes and top with whatever you like—perhaps roast beef and grated horseradish. A good tip, though: save a stash for brunch the next day.