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

Party snacks needn't be fancy, so New Year's presents a great opportunity to clear the decks. The key rule is to stick to items to just one bite—guests don't want to handle a fork. People just want a comforting taste of hearty fare with a luxurious touch.

Should you possess a bit of cured fish left, layer it on mini pancakes and top it with affordable roe. Small patties are also just the ticket: If you have leftover smoked haddock or hot smoked salmon, mix it through creamy potatoes, blend with dill, citrus, and fried leeks, then coat in panko and fry until golden.

You could also have a ball with Spanish croquettes. Prepare the white sauce a few days ahead, then use leftover ham, chicken, or mushrooms for the interior. Whizz old bread into breadcrumbs to cover them, then cook until crisp. Savoury pastry fillings are another natural home for those crumbs, or use them as a coating for chicken pieces. For flavour, all you need a bit of citrus zest and aromatic herbs, and they'll taste so much more. Incidentally, croissants make excellent coatings, too.

One favourite thing 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 freeze. While you're at it, reserve some cranberry sauce and sweet glaze in the fridge. When needed, thaw the meat, then place it in a hot oven with the saved glaze for a short time. Let it cool and cut into thin pieces, then arrange on top of some sourdough and assemble mini sandwiches with lots of tangy sauce. Slice into bite-sized pieces for a surefire hit.

Remaining poultry, meanwhile, could be turned into a spicy, crisp salad. You often have a bit of dark meat left over, and it's ideal for something punchy. Pull 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 spicy oil. Finish with fresh herbs and some sliced spring onion, and present in little gem leaves.

Transforming Remaining Veg

Vegetables, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Mix all your remaining vegetables with herbs, then season and add a binding agent. Stamp out portions to about the size of small rounds, then keep in the freezer. Refresh in a preheated oven for a short time and finish with whatever you like—perhaps roast beef and grated horseradish. A good tip, though: set some aside for brunch the next day.