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

Party snacks needn't be elaborate, so New Year's presents a great opportunity to use up what's left. The key rule is to stick to items to just one bite—guests don't want to manoeuvre a fork. People just want a comforting taste of comfort food with a luxurious touch.

If you have a bit of smoked salmon left, place it on blinis and top it with affordable roe. Small patties are also an ideal choice: Whether you've got leftover smoked haddock or hot smoked salmon, mix it through creamy potatoes, blend with fresh herbs, lemon, and caramelized onions, then coat in panko and fry until golden.

You could also get creative with Spanish croquettes. Make the bechamel up to days ahead, then use remaining pork, poultry, or foraged fungi for the interior. Blitz 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. Seasoning-wise, just add a bit of citrus zest and thyme, and they'll taste 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 ham and turkey in an airtight container and store in the freezer. While you're at it, reserve some cranberry sauce 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 cut into thin pieces, then lay on top of some artisan bread and start building sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a winner.

Remaining poultry, meanwhile, could be transformed into a zingy salad. You often have a bit of turkey leg left over, and it's ideal for something punchy. Shred the meat, then crisp it slowly in a pan, and toss with remaining sauce thinned with lime juice, a spoonful of soy and a little spicy oil. Garnish with fresh herbs and some sliced spring onion, and present in small lettuce cups.

Revamping Remaining Veg

Veg, 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 add salt and pepper and add flour. Stamp out portions to about the size of blinis, then store in the freezer. Refresh in a preheated oven for a few minutes and top with whatever you like—perhaps sliced beef and sharp horseradish. A word to the wise, though: save a stash for brunch the next day.