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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 impress guests?

Party snacks doesn't have to be elaborate, so New Year's presents a great chance to clear the decks. The main guideline is to keep things to just one bite—no one wants to manoeuvre a fork. Guests are looking for a big hug of hearty fare with a decadent twist.

If you have a bit of cured fish left, place it on blinis and top it with lumpfish caviar. Small patties are also just the ticket: If you have remaining fish or hot smoked salmon, mix it through mashed potato, blend with dill, citrus, and fried leeks, then coat in Japanese breadcrumbs and fry until golden.

You could also have a ball with croquetas. Make the bechamel a few days ahead, then use remaining pork, chicken, or foraged fungi for the interior. Blitz stale bread into crumbs to cover them, then cook until crisp. Sausage roll mixtures are another natural home for those breadcrumbs, or use them as a coating for bite-sized chicken. Seasoning-wise, all you need a bit of lemon zest and aromatic herbs, and they'll taste so much more. Incidentally, croissants make excellent 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. Place some holiday meats in an airtight container and store in the freezer. While you're at it, set aside some cranberry sauce and sweet glaze in the fridge. When needed, defrost the meat, then place it in a hot oven with the saved glaze for a short time. Cool and slice thinly, then arrange on top of some artisan bread and assemble 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. You often have a bit of turkey leg left over, and it's perfect for something punchy. Pull the meat, then crisp it slowly in a pan, and toss with leftover cranberry sauce thinned with lime juice, a spoonful of soy sauce and a little spicy oil. Garnish with fresh herbs and some green onions, and serve in little gem leaves.

Revamping Remaining Veg

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 fresh herbs, then season and add a binding agent. Stamp out portions to about the size of blinis, then keep in the freezer. Reheat in a hot oven for a few minutes and top with your choice of topping—perhaps roast beef and grated horseradish. A word to the wise, though: save a stash for a late breakfast the next day.