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What types of bite-sized appetizers can I whip up for New Year’s Eve using my Christmas remaining food that will still seem festive?

Finger food needn't be fancy, so New Year's presents a perfect chance to use up what's left. The key rule is to keep things to just one bite—no one wants to handle a fork. Guests are looking for a comforting taste of comfort food with a decadent twist.

If you have a bit of smoked salmon left, layer it on blinis and top it with lumpfish caviar. Small patties are also just the ticket: Whether you've got remaining fish or hot smoked salmon, fold it through mashed potato, combine with fresh herbs, lemon, and fried leeks, then coat in Japanese breadcrumbs and fry until golden.

You could also get creative with Spanish croquettes. Make the bechamel a few days ahead, then use leftover ham, poultry, or mushrooms for the filling. Whizz old bread into breadcrumbs to coat them, then cook until crisp. Savoury pastry fillings are another perfect use for those breadcrumbs, or use them as a jacket for chicken pieces. For flavour, all you need a bit of citrus zest and aromatic herbs, and they'll taste so much more. Incidentally, buttery pastries make superb crumbs, too.

One beloved treat 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 sealed tub 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 place it in a preheated oven with the saved glaze for a short time. 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 winner.

Remaining poultry, meanwhile, could be transformed into a spicy, crisp 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 mix with remaining sauce loosened with lime juice, a dash of soy and a little spicy oil. Finish with fresh herbs and some green onions, and serve in small lettuce cups.

Transforming Remaining Veg

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Combine all your leftover veg with herbs, then add salt and pepper and incorporate a binding agent. Stamp out portions to roughly the size of small rounds, then store in the icebox. Refresh in a preheated oven for a short time and finish with whatever you like—perhaps sliced beef and sharp horseradish. A word to the wise, though: set some aside for a late breakfast the next day.