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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 feel special?

Party snacks needn't be elaborate, so New Year's offers a perfect chance to clear the decks. The key rule is to stick to items to just one bite—guests don't want to manoeuvre a fork. People are looking for a big hug of hearty fare with a decadent twist.

If you have a bit of cured fish left, layer it on blinis and top it with affordable roe. Small patties are also an ideal choice: If you have remaining fish or flaked salmon, mix it through creamy potatoes, combine with dill, lemon, and caramelized onions, then coat in Japanese breadcrumbs and fry until golden.

You could also have a ball with croquetas. Make the bechamel up to days ahead, then use remaining pork, chicken, or foraged fungi for the interior. Blitz old bread into crumbs to cover them, then fry. Savoury pastry fillings are another perfect use for those crumbs, or use them as a jacket for chicken pieces. For flavour, all you need a bit of lemon zest and aromatic herbs, and they'll sing so much more. Incidentally, croissants make superb crumbs, too.

One beloved treat at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Place some ham and turkey in an sealed tub and store in the freezer. While you're at it, set aside some berry relish and sweet glaze in the fridge. 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 sourdough and assemble sandwiches with lots of tangy sauce. Slice into small squares for a surefire hit.

Remaining poultry, meanwhile, could be transformed into a zingy salad. You often have a bit of dark meat left over, and it's ideal for something punchy. Shred the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce loosened with lime juice, a dash of soy and a little spicy 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 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 incorporate 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 few minutes and top 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.