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What kinds of canapes can I whip up 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 perfect opportunity to use up what's left. The key rule is to keep things to just one bite—guests don't want to manoeuvre a fork. People are looking for a comforting taste of comfort food with a decadent twist.

Should you possess a bit of smoked salmon left, layer it on mini pancakes and top it with affordable roe. Small patties are also just the ticket: Whether you've got leftover smoked haddock or flaked salmon, fold it through mashed potato, combine with dill, lemon, and caramelized onions, then roll in panko and fry until golden.

You could also have a ball with croquetas. Make the bechamel a few days ahead, then use remaining pork, poultry, or mushrooms for the interior. Blitz stale bread into breadcrumbs to cover them, then fry. Savoury pastry 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 citrus zest and thyme, and they'll taste so much more. As an aside, croissants make excellent crumbs, too.

One favourite thing at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Get some holiday meats in an sealed tub and freeze. While you're at it, set aside some cranberry sauce and honey ham glaze in the fridge. When needed, defrost the meat, then place it in a hot oven with the saved glaze for a short time. Let it cool and slice thinly, then lay on top of some sourdough and start building mini sandwiches with lots of cranberry sauce. Cut into bite-sized pieces for a winner.

Leftover turkey, meanwhile, could be transformed into a spicy, crisp salad. You often have a bit of dark meat left over, and it's ideal for something full of flavour. Pull the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce thinned with citrus juice, a dash of soy and a little chilli oil. Finish with fresh herbs and some sliced spring onion, and serve in little gem leaves.

Revamping Remaining Veg

Vegetables, meanwhile, can be scrubbed up and fit for a party with a big batch of fried potato cake. Combine all your leftover veg with fresh herbs, then season and add a binding agent. 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 whatever you like—perhaps roast beef and sharp horseradish. A word to the wise, though: set some aside for brunch the next day.