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What kinds of canapes can I whip up for New Year’s Eve using my Christmas leftovers that will still impress guests?

Party snacks needn't be elaborate, so New Year's offers a perfect chance to clear the decks. The main guideline is to stick to items to just one bite—no one wants to manoeuvre a fork. Guests just want a comforting taste of comfort food with a decadent twist.

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: Whether you've got leftover smoked haddock or flaked salmon, fold it through creamy potatoes, blend with dill, citrus, and caramelized onions, then coat in Japanese breadcrumbs and deep-fry.

You could also get creative with croquetas. Make the bechamel a few days ahead, then use leftover ham, poultry, or mushrooms for the interior. Blitz stale bread into breadcrumbs to cover them, then fry. Sausage roll mixtures are another perfect use for those breadcrumbs, or use them as a jacket for chicken pieces. For flavour, just add a bit of lemon zest and thyme, and they'll sing so much more. Incidentally, croissants make excellent coatings, too.

One beloved treat at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Get 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, thaw the meat, then pop it in a preheated oven with the saved glaze for a brief period. Cool and slice thinly, then arrange on top of some sourdough and assemble sandwiches with lots of tangy sauce. Cut into bite-sized pieces 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 perfect for something punchy. Shred the meat, then fry it slowly in a pan, and toss with remaining sauce thinned with citrus juice, a spoonful of soy sauce and a little chilli oil. Finish with fresh herbs and some sliced spring onion, and serve in little gem leaves.

Transforming Remaining Veg

Veg, meanwhile, can be dressed up and ready to party with a big batch of fried potato cake. Combine all your remaining vegetables with herbs, then season and incorporate flour. Stamp out portions to about the size of small rounds, then store in the freezer. Refresh in a hot oven for a few minutes and top with whatever you like—perhaps roast beef and grated horseradish. A good tip, though: set some aside for brunch the next day.