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

Party snacks doesn't have to be fancy, so New Year's offers a perfect chance to use up what's left. The main guideline is to keep things to just one bite—guests don't want to manoeuvre a fork. Guests just want a big hug of comfort food with a decadent twist.

Should you possess a bit of cured fish left, layer it on mini pancakes and crown it with lumpfish caviar. Small patties are also just the ticket: If you have leftover smoked haddock or hot smoked salmon, fold it through creamy potatoes, combine with fresh herbs, citrus, and caramelized onions, then roll in panko and deep-fry.

You could also get creative with Spanish croquettes. Prepare the white sauce up to days ahead, then use remaining pork, poultry, or mushrooms for the interior. Blitz stale bread into crumbs to coat them, then cook until crisp. Savoury pastry mixtures are another perfect use for those breadcrumbs, or use them as a coating for chicken pieces. Seasoning-wise, just add a bit of lemon zest and aromatic herbs, and they'll sing so much more. As an aside, buttery pastries make superb 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 freeze. While you're at it, set aside some cranberry sauce and sweet glaze in the fridge. When needed, defrost the meat, then pop it in a preheated oven with the reserved glaze for a brief period. Let it cool and slice thinly, then lay on top of some artisan bread and assemble mini sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a winner.

Leftover turkey, meanwhile, could be turned into a zingy salad. There’s always a bit of dark meat left over, and it's ideal for something punchy. Shred the meat, then fry it slowly in a pan, and toss with remaining sauce loosened with citrus juice, a spoonful of soy sauce and a little chilli oil. Garnish with chopped herbs and some green onions, and present in little gem leaves.

Revamping Remaining Veg

Veg, 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 season and incorporate flour. Stamp out portions to roughly the size of small rounds, then store in the icebox. Refresh in a preheated oven for a few minutes and finish with your choice of topping—perhaps sliced beef and sharp horseradish. A word to the wise, though: save a stash for a late breakfast the next day.