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What types of bite-sized appetizers can I whip up for New Year’s Eve using my Christmas leftovers that will still seem festive?

Finger food doesn't have to be fancy, so New Year's offers a great chance to use up what's left. The main guideline is to stick to items to just one bite—no one wants to handle a fork. People just want a comforting taste of hearty fare with a luxurious touch.

Should you possess a bit of cured fish left, place it on blinis and crown it with affordable roe. Mini fishcakes are also just the ticket: Whether you've got remaining fish or hot smoked salmon, fold it through creamy potatoes, blend with fresh herbs, lemon, and fried leeks, then coat in panko and deep-fry.

You could also get creative with croquetas. Prepare the white sauce a few days ahead, then use leftover ham, chicken, or foraged fungi for the interior. Whizz stale bread into crumbs to coat them, then fry. Savoury pastry fillings are another natural home for those breadcrumbs, or use them as a coating for bite-sized chicken. Seasoning-wise, just add a bit of lemon zest and thyme, 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. Get some holiday meats in an airtight container and freeze. While you're at it, reserve some berry relish and honey ham glaze in the refrigerator. When needed, thaw the meat, then pop it in a hot 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 cranberry sauce. Cut into small squares for a surefire hit.

Leftover turkey, meanwhile, could be turned into a zingy salad. There’s always a bit of dark meat left over, and it's perfect for something punchy. Shred the meat, then fry it slowly in a pan, and mix with remaining sauce thinned with lime juice, a dash of soy and a little chilli oil. Finish with chopped herbs and some green onions, and serve in little gem leaves.

Transforming Remaining Veg

Vegetables, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Combine all your remaining vegetables with herbs, then season and incorporate flour. Cut out portions to about the size of blinis, then store in the freezer. Refresh in a preheated oven for a few minutes and top with your choice of topping—perhaps roast beef and grated horseradish. A word to the wise, though: save a stash for brunch the next day.