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What kinds of bite-sized appetizers can I prepare for New Year’s Eve using my Christmas remaining food that will still impress guests?

Party snacks needn't be fancy, so New Year's offers a great chance to clear the decks. The main guideline is to stick to items to just one bite—no one wants to manoeuvre a fork. Guests just want a comforting taste of hearty fare with a luxurious touch.

Should you possess a bit of cured fish left, layer it on blinis and top it with lumpfish caviar. Small patties are also just the ticket: If you have remaining fish or hot smoked salmon, mix it through creamy potatoes, combine with fresh herbs, lemon, and fried leeks, then roll in panko and deep-fry.

You could also get creative with croquetas. Make the bechamel a few days ahead, then use leftover ham, poultry, or mushrooms for the interior. Whizz old bread into breadcrumbs to coat them, then fry. Savoury pastry mixtures 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 taste so much more. Incidentally, buttery pastries make superb crumbs, too.

One beloved treat at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Get 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, thaw the meat, then pop it in a preheated oven with the reserved glaze for a brief period. Let it cool and slice thinly, 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.

Remaining poultry, 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 punchy. Pull the meat, then fry it slowly in a pan, and mix with remaining sauce thinned with citrus juice, a dash of soy sauce and a little spicy oil. Finish with fresh herbs and some green onions, and serve in little gem leaves.

Transforming Remaining Veg

Veg, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Combine all your leftover veg with 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 whatever you like—perhaps roast beef and grated horseradish. A good tip, though: set some aside for brunch the next day.