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What types of bite-sized appetizers can I whip up for New Year’s Eve using my Christmas remaining food that will still feel special?

Party snacks needn't be fancy, so New Year's presents a perfect opportunity to clear the decks. The key rule is to keep things to just one bite—guests don't want to handle a fork. People are looking for a big hug of hearty fare with a luxurious touch.

If you have a bit of smoked salmon left, layer it on blinis and top it with lumpfish caviar. Mini fishcakes are also an ideal choice: If you have leftover smoked haddock or flaked salmon, mix it through mashed potato, blend with dill, citrus, and fried leeks, then coat in panko and deep-fry.

You could also have a ball with croquetas. Make the bechamel a few days ahead, then use leftover ham, poultry, or mushrooms for the interior. Blitz old bread into crumbs to cover them, then fry. Sausage roll fillings are another perfect use for those breadcrumbs, or use them as a jacket for bite-sized chicken. Seasoning-wise, just add a bit of citrus zest and aromatic herbs, and they'll taste so much more. As an aside, croissants make superb crumbs, too.

One beloved treat at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Place some ham and turkey in an airtight container and freeze. While you're at it, reserve some cranberry sauce and sweet glaze in the refrigerator. When needed, defrost the meat, then pop it in a preheated oven with the reserved glaze for a brief period. Let it cool and slice thinly, then arrange on top of some artisan bread and assemble mini sandwiches with lots of tangy sauce. Cut into small squares for a winner.

Remaining poultry, meanwhile, could be turned into a spicy, crisp salad. You often have a bit of dark meat left over, and it's ideal for something full of flavour. Shred the meat, then crisp it slowly in a pan, and toss with remaining sauce loosened with lime juice, a dash of soy and a little spicy oil. Finish with fresh herbs and some sliced spring onion, and present in little gem leaves.

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 leftover veg with fresh herbs, then add salt and pepper and incorporate a binding agent. Stamp out portions to roughly the size of small rounds, then keep in the freezer. Reheat in a preheated oven for a few minutes and finish with your choice of topping—perhaps roast beef and sharp horseradish. A word to the wise, though: set some aside for brunch the next day.