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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 seem festive?

Party snacks needn't be fancy, so New Year's offers a perfect chance to clear the decks. The key rule is to keep things to just one bite—guests don't want to manoeuvre 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, place it on blinis and crown it with affordable roe. Mini fishcakes are also just the ticket: Whether you've got leftover smoked haddock or flaked salmon, mix it through mashed potato, combine with dill, citrus, and fried leeks, then roll in Japanese breadcrumbs and deep-fry.

You could also get creative with Spanish croquettes. Prepare the white sauce up to days ahead, then use leftover ham, chicken, or foraged fungi for the filling. Blitz old bread into breadcrumbs to coat them, then cook until crisp. Savoury pastry fillings are another perfect use for those breadcrumbs, or use them as a coating for bite-sized chicken. For flavour, all you need a bit of citrus zest and aromatic herbs, 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 holiday meats in an sealed tub and freeze. While you're at it, reserve some cranberry sauce and sweet glaze in the fridge. When needed, thaw the meat, then pop it in a preheated oven with the reserved glaze for a short time. Cool and slice thinly, then arrange on top of some artisan bread and start building mini sandwiches with lots of tangy sauce. Cut into small squares for a winner.

Remaining poultry, 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. Pull the meat, then crisp it slowly in a pan, and mix with remaining sauce thinned with lime juice, a spoonful of soy and a little spicy oil. Garnish with fresh herbs and some sliced spring onion, and serve 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 remaining vegetables with fresh herbs, then add salt and pepper and incorporate flour. Stamp out portions to roughly the size of small rounds, then store in the freezer. Refresh in a hot oven for a short time and top with whatever you like—perhaps sliced beef and sharp horseradish. A word to the wise, though: save a stash for a late breakfast the next day.