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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 impress guests?

Party snacks needn't be fancy, so New Year's offers a great opportunity to use up what's left. The key rule is to stick to items to just one bite—guests don't want to manoeuvre a fork. Guests are looking for a comforting taste of comfort food with a luxurious touch.

If you have a bit of cured fish left, place it on mini pancakes and top it with lumpfish caviar. Mini fishcakes are also just the ticket: If you have remaining fish or hot smoked salmon, fold it through creamy potatoes, combine with fresh herbs, lemon, and caramelized onions, then roll in Japanese breadcrumbs and deep-fry.

You could also have a ball with Spanish croquettes. Prepare the white sauce up to days ahead, then use remaining pork, chicken, or mushrooms for the filling. Blitz old bread into crumbs to cover them, then cook until crisp. Savoury pastry mixtures are another natural home for those crumbs, or use them as a jacket for bite-sized chicken. For flavour, all you need a bit of citrus zest and aromatic herbs, and they'll taste so much more. As an aside, buttery pastries make excellent coatings, too.

One favourite thing at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Place some holiday meats in an airtight container and store in the freezer. While you're at it, set aside some cranberry sauce and honey ham glaze in the refrigerator. When needed, defrost the meat, then pop it in a hot oven with the reserved glaze for a brief period. Let it 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 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 loosened with lime juice, a dash of soy and a little spicy oil. Garnish with chopped herbs and some sliced spring onion, and serve in little gem leaves.

Transforming Remaining Veg

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Combine all your remaining vegetables with fresh herbs, then season and incorporate a binding agent. Cut out portions to about the size of small rounds, then keep in the freezer. Refresh in a hot oven for a few minutes and top with your choice of topping—perhaps sliced beef and grated horseradish. A word to the wise, though: save a stash for a late breakfast the next day.