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What kinds of canapes can I whip up for New Year’s Eve using my Christmas remaining food that will still seem festive?

Finger food doesn't have to be fancy, so New Year's offers a great opportunity to use up what's left. The key rule is to stick to items to just one bite—guests don't want to handle a fork. Guests are looking for a comforting taste of comfort food with a luxurious touch.

If you have a bit of smoked salmon left, layer it on mini pancakes and crown it with lumpfish caviar. Small patties are also an ideal choice: Whether you've got remaining fish or hot smoked salmon, fold it through creamy potatoes, blend with dill, lemon, and caramelized onions, then coat in Japanese breadcrumbs and deep-fry.

You could also get creative with croquetas. Prepare the white sauce a few days ahead, then use remaining pork, chicken, or foraged fungi for the interior. Whizz stale bread into crumbs to cover them, then cook until crisp. Savoury pastry fillings are another natural home for those breadcrumbs, or use them as a coating for bite-sized chicken. For flavour, all you need a bit of lemon zest and thyme, and they'll sing so much more. Incidentally, buttery pastries make superb coatings, too.

One favourite thing at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Get some holiday meats in an sealed tub and freeze. While you're at it, reserve some berry relish and sweet glaze in the refrigerator. When needed, defrost the meat, then place it in a preheated oven with the saved glaze for a short time. Let it cool and slice thinly, then lay on top of some artisan bread and start building mini sandwiches with lots of cranberry sauce. Slice into small squares for a winner.

Leftover turkey, meanwhile, could be turned into a zingy salad. You often have 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 loosened with citrus juice, a dash 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 scrubbed up and fit for a party with a big batch of fried potato cake. Mix all your leftover veg with fresh herbs, then season and add flour. Cut out portions to roughly the size of blinis, then keep in the freezer. Reheat in a hot oven for a short time and finish with whatever you like—perhaps roast beef and grated horseradish. A word to the wise, though: set some aside for brunch the next day.