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

Finger food needn't be elaborate, so New Year's presents a great chance to clear the decks. The key rule is to stick to items to just one bite—guests don't want to handle a fork. Guests are looking for a big hug of hearty fare with a decadent twist.

Should you possess a bit of cured fish left, layer it on blinis and crown it with affordable roe. Small patties are also an ideal choice: Whether you've got leftover smoked haddock or flaked salmon, mix it through creamy potatoes, blend with fresh herbs, citrus, and fried leeks, then coat in panko and deep-fry.

You could also get creative with Spanish croquettes. Prepare the white sauce up to days ahead, then use remaining pork, chicken, or foraged fungi for the interior. Whizz old bread into breadcrumbs to cover them, then cook until crisp. Savoury pastry mixtures are another natural home for those crumbs, or use them as a jacket for chicken pieces. Seasoning-wise, all you need a bit of lemon zest and aromatic herbs, and they'll sing so much more. As an aside, buttery pastries make superb coatings, too.

One favourite thing at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Place some holiday meats in an sealed tub and freeze. While you're at it, set aside some berry relish and sweet glaze in the fridge. When needed, thaw the meat, then pop it in a hot oven with the saved glaze for a brief period. Let it cool and slice thinly, then arrange on top of some sourdough and assemble sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a surefire hit.

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 punchy. Pull the meat, then crisp it slowly in a pan, and mix with remaining sauce loosened with citrus juice, a dash of soy sauce and a little spicy oil. Garnish with chopped 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 herbs, then add salt and pepper and incorporate flour. Cut out portions to about the size of small rounds, then keep in the icebox. Refresh in a hot oven for a short time 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.