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What kinds 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 elaborate, so New Year's offers a great opportunity to clear the decks. The key rule is to keep things to just one bite—no one wants to manoeuvre a fork. People just want a big hug of hearty fare with a luxurious touch.

If you have a bit of cured fish left, layer it on blinis and crown it with affordable roe. Mini fishcakes are also an ideal choice: If you have leftover smoked haddock or hot smoked salmon, fold it through creamy potatoes, combine with dill, citrus, and caramelized onions, then roll in Japanese breadcrumbs and fry until golden.

You could also get creative with Spanish croquettes. Make the bechamel a few days ahead, then use remaining pork, poultry, or mushrooms for the interior. Whizz stale bread into crumbs to cover them, then fry. Savoury pastry fillings are another natural home 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 sing so much more. Incidentally, buttery pastries make superb crumbs, too.

One favourite thing 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 store in the freezer. While you're at it, reserve 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. Let it cool and slice thinly, then arrange on top of some sourdough and start building sandwiches with lots of cranberry sauce. Slice into small squares for a surefire hit.

Remaining poultry, meanwhile, could be turned into a zingy salad. There’s always a bit of dark meat left over, and it's perfect for something full of flavour. Shred the meat, then crisp it slowly in a pan, and toss with remaining sauce thinned with lime juice, a dash of soy and a little spicy oil. Finish with chopped herbs and some sliced spring onion, and serve in small lettuce cups.

Revamping Remaining Veg

Veg, meanwhile, can be dressed up and fit for a party with a big batch of bubble and squeak. Mix all your remaining vegetables with fresh herbs, then add salt and pepper and incorporate a binding agent. Stamp out portions to about the size of blinis, then keep in the freezer. Refresh in a hot oven for a short time and finish with your choice of topping—perhaps roast beef and grated horseradish. A good tip, though: save a stash for a late breakfast the next day.