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

Finger food needn't be elaborate, so New Year's offers a perfect chance to use up what's left. The key rule is to keep things to just one bite—guests don't want to manoeuvre a fork. Guests just want a comforting taste of hearty fare with a decadent twist.

If you have a bit of smoked salmon left, layer it on mini pancakes and crown it with lumpfish caviar. Small patties are also just the ticket: If you have leftover smoked haddock or flaked salmon, fold it through mashed potato, combine with fresh herbs, citrus, and caramelized onions, then roll in panko and deep-fry.

You could also get creative with croquetas. Prepare the white sauce up to days ahead, then use leftover ham, chicken, or foraged fungi for the interior. Whizz stale bread into crumbs to coat them, then cook until crisp. Sausage roll fillings are another natural home for those crumbs, or use them as a jacket for bite-sized chicken. Seasoning-wise, just add a bit of lemon zest and thyme, and they'll taste so much more. Incidentally, croissants make excellent crumbs, too.

One favourite thing at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Place some holiday meats in an airtight container and store in the freezer. While you're at it, set aside some berry relish and honey ham glaze in the fridge. When needed, thaw the meat, then place it in a preheated oven with the reserved glaze for a short time. Cool and slice thinly, then lay on top of some sourdough and start building mini sandwiches with lots of tangy sauce. Slice into small squares for a winner.

Remaining poultry, meanwhile, could be turned into a zingy salad. There’s always 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 toss with remaining sauce loosened with citrus juice, a spoonful of soy and a little chilli oil. Finish 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 fried potato cake. Combine all your leftover veg with fresh herbs, then add salt and pepper and incorporate a binding agent. Cut out portions to roughly the size of blinis, then keep in the icebox. Reheat in a hot oven for a short time and finish with whatever you like—perhaps sliced beef and grated horseradish. A good tip, though: save a stash for brunch the next day.