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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 seem festive?

Party snacks needn't be fancy, so New Year's offers a great opportunity 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.

Should you possess a bit of smoked salmon left, layer it on blinis and crown it with lumpfish caviar. Mini fishcakes are also just the ticket: Whether you've got leftover smoked haddock or hot smoked salmon, mix it through creamy potatoes, combine with dill, citrus, and fried leeks, then roll in Japanese breadcrumbs and deep-fry.

You could also have a ball 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 coat them, then cook until crisp. Savoury pastry fillings are another perfect use for those breadcrumbs, or use them as a coating for chicken pieces. Seasoning-wise, all you need a bit of citrus zest and aromatic herbs, and they'll taste so much more. Incidentally, croissants 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. Get some holiday meats 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 saved glaze for a brief period. Let it cool and slice thinly, then arrange on top of some artisan bread and assemble mini sandwiches with lots of tangy sauce. Slice into small squares for a winner.

Leftover turkey, meanwhile, could be turned into a spicy, crisp salad. You often have a bit of turkey leg left over, and it's ideal for something punchy. Shred the meat, then fry it slowly in a pan, and mix with remaining sauce thinned with citrus juice, a spoonful of soy sauce and a little chilli oil. Garnish with fresh herbs and some sliced spring onion, and serve in little gem leaves.

Revamping Leftover Vegetables

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 add a binding agent. Stamp out portions to roughly the size of blinis, then keep in the freezer. Refresh in a preheated oven for a few minutes and finish with whatever you like—perhaps sliced beef and sharp horseradish. A good tip, though: set some aside for brunch the next day.