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

Party snacks doesn't have to be elaborate, so New Year's offers a great chance to clear the decks. The main guideline is to keep things to just one bite—guests don't want to handle a fork. People just want a comforting taste of comfort food with a decadent twist.

Should you possess a bit of smoked salmon left, layer it on mini pancakes and top it with affordable roe. Small patties are also an ideal choice: If you have leftover smoked haddock or hot smoked salmon, mix it through mashed potato, combine with fresh herbs, citrus, and fried leeks, then roll in Japanese breadcrumbs and fry until golden.

You could also get creative with croquetas. Prepare the white sauce up to days ahead, then use leftover ham, poultry, or mushrooms for the filling. Blitz old bread into breadcrumbs to coat them, then cook until crisp. Savoury pastry mixtures 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. As an aside, croissants make excellent crumbs, too.

One favourite thing at this time of year is a leftovers sandwich, and that doesn't have to stop after Boxing Day. Place some holiday meats in an sealed tub and freeze. While you're at it, reserve some berry relish and honey ham glaze in the fridge. When needed, thaw the meat, then pop it in a preheated oven with the saved glaze for a short time. Let it cool and slice thinly, then arrange on top of some sourdough and start building sandwiches with lots of tangy sauce. Cut into small squares for a winner.

Remaining poultry, meanwhile, could be transformed into a zingy salad. You often have a bit of dark meat left over, and it's ideal for something full of flavour. Shred the meat, then crisp it slowly in a pan, and mix with remaining sauce thinned with citrus juice, a dash of soy and a little spicy oil. Finish with fresh herbs and some green onions, and serve in little gem leaves.

Revamping Remaining Veg

Veg, meanwhile, can be dressed 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. Cut out portions to roughly the size of small rounds, then store in the freezer. Refresh in a hot oven for a few minutes and top with your choice of topping—perhaps roast beef and sharp horseradish. A word to the wise, though: save a stash for brunch the next day.