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

Finger food needn't be fancy, so New Year's presents a great opportunity to clear the decks. The key rule is to keep things to just one bite—no one wants to handle a fork. Guests are looking for a comforting taste of hearty fare with a luxurious touch.

If you have a bit of cured fish left, place it on blinis and crown it with lumpfish caviar. Small patties are also an ideal choice: If you have remaining fish or flaked salmon, fold it through creamy potatoes, blend with dill, lemon, and caramelized onions, then roll in panko and deep-fry.

You could also have a ball with Spanish croquettes. Prepare the white sauce a few days ahead, then use leftover ham, chicken, or mushrooms for the interior. Whizz old bread into crumbs to cover them, then cook until crisp. Sausage roll fillings are another perfect use for those breadcrumbs, or use them as a jacket for chicken pieces. Seasoning-wise, all you need a bit of citrus zest and thyme, and they'll sing so much more. As an aside, croissants make superb coatings, too.

One beloved treat at this time of year is a leftovers 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 honey ham glaze in the fridge. When needed, thaw the meat, then pop it in a preheated oven with the reserved glaze for a brief period. Cool and cut into thin pieces, then lay on top of some artisan bread and assemble sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a winner.

Remaining poultry, meanwhile, could be turned into a spicy, crisp salad. There’s always a bit of dark meat left over, and it's perfect for something punchy. Shred the meat, then crisp it slowly in a pan, and toss with leftover cranberry sauce loosened with lime juice, a dash of soy and a little chilli oil. Garnish with fresh herbs and some green onions, and serve in little gem leaves.

Transforming Leftover Vegetables

Vegetables, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Combine all your leftover veg with herbs, then season and add a binding agent. Stamp out portions to about the size of blinis, 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 grated horseradish. A good tip, though: save a stash for brunch the next day.