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What kinds of bite-sized appetizers can I whip up for New Year’s Eve using my Christmas leftovers that will still feel special?

Finger food needn't be elaborate, so New Year's presents a great opportunity to clear the decks. The key rule is to stick to items to just one bite—no one wants to handle a fork. People just want a big hug of hearty fare with a luxurious touch.

Should you possess a bit of cured fish left, layer it on blinis and top it with affordable roe. Small patties are also an ideal choice: Whether you've got remaining fish or flaked salmon, mix it through creamy potatoes, combine with fresh herbs, lemon, and fried leeks, then coat in panko and fry until golden.

You could also get creative with croquetas. Make the bechamel up to days ahead, then use remaining pork, poultry, or foraged fungi for the filling. Blitz stale bread into breadcrumbs to cover them, then fry. Savoury pastry mixtures are another perfect use for those breadcrumbs, or use them as a coating for chicken pieces. For flavour, just add a bit of lemon zest and thyme, and they'll sing so much more. As an aside, croissants make excellent crumbs, too.

One favourite thing at this time of year is a post-holiday 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 berry relish 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. Let it cool and cut into thin pieces, then arrange on top of some artisan bread and assemble sandwiches with lots of tangy sauce. Slice into small squares for a winner.

Remaining poultry, meanwhile, could be turned into a zingy salad. There’s always a bit of dark meat left over, and it's perfect for something full of flavour. Shred the meat, then crisp it slowly in a pan, and mix with remaining sauce thinned with citrus juice, a dash of soy and a little spicy oil. Garnish with chopped herbs and some green onions, and serve in little gem leaves.

Revamping Remaining Veg

Veg, meanwhile, can be dressed up and fit for a party with a big batch of bubble and squeak. Combine all your remaining vegetables with herbs, then add salt and pepper and add a binding agent. Cut out portions to about the size of small rounds, then keep in the freezer. Reheat in a preheated 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.