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

Party snacks doesn't have to be elaborate, so New Year's offers a perfect chance to use up what's left. The main guideline is to keep things to just one bite—guests don't want to manoeuvre a fork. People just want a comforting taste of hearty fare with a luxurious touch.

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

You could also get creative with Spanish croquettes. Make the bechamel up to days ahead, then use leftover ham, poultry, or mushrooms for the interior. Whizz stale bread into breadcrumbs to cover them, then cook until crisp. Savoury pastry mixtures are another perfect use for those breadcrumbs, or use them as a jacket for chicken pieces. Seasoning-wise, just add a bit of lemon zest and thyme, and they'll sing so much more. As an aside, buttery pastries make excellent crumbs, too.

One favourite thing 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, reserve some berry relish and honey ham glaze in the refrigerator. When needed, thaw the meat, then place it in a hot oven with the reserved glaze for a brief period. Let it cool and cut into thin pieces, then lay on top of some sourdough and start building mini sandwiches with lots of cranberry sauce. Cut into bite-sized pieces for a surefire hit.

Leftover turkey, meanwhile, could be transformed into a spicy, crisp salad. There’s always a bit of dark meat left over, and it's perfect for something punchy. Pull the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce thinned with citrus juice, a dash of soy sauce and a little chilli oil. Garnish with fresh herbs and some sliced spring onion, and present in little gem leaves.

Revamping Leftover Vegetables

Veg, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Combine all your leftover veg with herbs, then add salt and pepper and incorporate flour. Cut out portions to roughly the size of small rounds, then store in the freezer. Refresh in a hot oven for a short time and finish with whatever you like—perhaps roast beef and sharp horseradish. A good tip, though: save a stash for a late breakfast the next day.