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

Party snacks needn't be elaborate, so New Year's offers a great opportunity to use up what's left. The main guideline is to keep things to just one bite—guests don't want to handle a fork. Guests just want a big hug of comfort food with a luxurious touch.

Should you possess a bit of cured fish left, layer it on mini pancakes and crown it with lumpfish caviar. Mini fishcakes are also an ideal choice: Whether you've got remaining fish or hot smoked salmon, fold it through mashed potato, combine with dill, citrus, and caramelized onions, then roll in panko and deep-fry.

You could also get creative with croquetas. Prepare the white sauce a few days ahead, then use remaining pork, poultry, or foraged fungi for the interior. Whizz old bread into crumbs to coat them, then fry. Savoury pastry mixtures are another perfect use for those breadcrumbs, or use them as a coating for chicken pieces. For flavour, all you need a bit of lemon zest and aromatic herbs, and they'll sing so much more. As an aside, croissants make excellent crumbs, 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 ham and turkey in an airtight container and store in the freezer. While you're at it, set aside some berry relish and honey ham glaze in the fridge. When needed, defrost the meat, then pop it in a preheated oven with the reserved glaze for a short time. Cool and cut into thin pieces, then lay on top of some artisan bread and start building mini sandwiches with lots of cranberry sauce. Slice into small squares for a winner.

Remaining poultry, meanwhile, could be transformed into a spicy, crisp salad. You often have a bit of turkey leg left over, and it's ideal for something punchy. Shred the meat, then fry it slowly in a pan, and mix with leftover cranberry sauce thinned with lime juice, a dash of soy and a little spicy oil. Finish with fresh herbs and some sliced spring onion, 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 remaining vegetables with herbs, then add salt and pepper and incorporate a binding agent. Cut out portions to about the size of small rounds, then store in the freezer. Refresh in a preheated oven for a few minutes and finish with your choice of topping—perhaps roast beef and grated horseradish. A word to the wise, though: set some aside for brunch the next day.