Festive Finger Food: Ways to Transform Christmas Leftovers into New Year’s Eve Appetizers

What types of canapes can I whip up for New Year’s Eve using my Christmas remaining food that will still impress guests?

Finger food needn't be elaborate, so New Year's presents a perfect chance to clear the decks. The key rule is to stick to items to just one bite—no one wants to manoeuvre a fork. People are looking for a comforting taste of hearty fare with a decadent twist.

If you have a bit of smoked salmon left, layer it on blinis and crown it with affordable roe. Small patties are also an ideal choice: Whether you've got remaining fish or hot smoked salmon, mix it through creamy potatoes, combine with dill, lemon, 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 leftover ham, poultry, or foraged fungi for the filling. Whizz old bread into breadcrumbs to cover them, then cook until crisp. Sausage roll fillings are another natural home for those breadcrumbs, or use them as a jacket for chicken pieces. For flavour, just add a bit of citrus zest and thyme, and they'll taste so much more. As an aside, croissants make superb crumbs, too.

One beloved treat at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Place some ham and turkey in an airtight container and freeze. 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 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. 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 perfect for something punchy. Pull the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce thinned with lime juice, a spoonful of soy sauce and a little chilli oil. Finish with fresh herbs and some sliced spring onion, and present in little gem leaves.

Revamping Leftover Vegetables

Vegetables, meanwhile, can be dressed up and fit for a party with a big batch of fried potato cake. Combine all your remaining vegetables with fresh herbs, then season and add a binding agent. Cut out portions to roughly the size of small rounds, then keep in the freezer. Reheat in a hot oven for a short time and top with whatever you like—perhaps roast beef and sharp horseradish. A good tip, though: save a stash for a late breakfast the next day.