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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 impress guests?

Finger food doesn't have to be fancy, so New Year's offers a great chance to clear the decks. The key rule is to keep things to just one bite—guests don't want to handle a fork. Guests are looking for a big hug of comfort food with a luxurious touch.

Should you possess a bit of cured fish left, place it on mini pancakes and crown it with affordable roe. Mini fishcakes are also an ideal choice: If you have leftover smoked haddock or flaked salmon, fold it through mashed potato, combine with dill, lemon, and caramelized onions, then roll in panko and deep-fry.

You could also have a ball with croquetas. Make the bechamel a few days ahead, then use remaining pork, chicken, or foraged fungi for the filling. Whizz stale bread into crumbs to coat them, then fry. Savoury pastry fillings are another natural home for those crumbs, or use them as a coating for chicken pieces. For flavour, all you need a bit of lemon zest and thyme, and they'll sing so much more. As an aside, croissants make excellent coatings, too.

One beloved treat at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Get some ham and turkey in an sealed tub and freeze. While you're at it, reserve some berry relish and sweet glaze in the refrigerator. When needed, defrost the meat, then place it in a preheated oven with the reserved glaze for a brief period. Let it cool and cut into thin pieces, then arrange on top of some artisan bread and assemble sandwiches with lots of tangy sauce. Cut into small squares for a winner.

Leftover turkey, meanwhile, could be turned into a zingy salad. You often have a bit of turkey leg 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 thinned with lime juice, a dash of soy and a little chilli oil. Finish with fresh herbs and some sliced spring onion, and serve in little gem leaves.

Revamping Leftover Vegetables

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Mix all your leftover veg with fresh herbs, then add salt and pepper and add a binding agent. Stamp out portions to roughly the size of small rounds, then keep in the freezer. Reheat in a hot oven for a short time and top with your choice of topping—perhaps roast beef and sharp horseradish. A word to the wise, though: save a stash for brunch the next day.