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What kinds of bite-sized appetizers can I whip up 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 presents a perfect 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 are looking for a comforting taste of comfort food with a luxurious touch.

If you have a bit of smoked salmon left, place it on blinis and crown it with lumpfish caviar. Mini fishcakes are also just the ticket: Whether you've got remaining fish or hot smoked salmon, mix it through creamy potatoes, combine with fresh herbs, citrus, and fried leeks, then roll 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 mushrooms for the interior. Whizz old bread into crumbs to coat them, then cook until crisp. Sausage roll mixtures are another natural home for those crumbs, or use them as a coating for chicken pieces. For flavour, all you need a bit of lemon zest and thyme, and they'll sing so much more. Incidentally, buttery pastries make excellent crumbs, too.

One favourite thing 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 sealed tub and store in the freezer. While you're at it, set aside some berry relish and sweet glaze in the fridge. When needed, thaw the meat, then pop it in a preheated oven with the saved glaze for a brief period. Cool and slice thinly, then arrange on top of some sourdough and assemble mini sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a surefire hit.

Leftover turkey, 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 crisp it slowly in a pan, and toss with remaining sauce loosened with citrus juice, a spoonful of soy sauce and a little spicy oil. Garnish with fresh herbs and some sliced spring onion, and serve in little gem leaves.

Revamping Remaining Veg

Vegetables, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Mix all your leftover veg with herbs, then add salt and pepper and incorporate a binding agent. Stamp out portions to about the size of small rounds, then keep in the freezer. Reheat in a hot oven for a short time and finish with your choice of topping—perhaps sliced beef and sharp horseradish. A word to the wise, though: set some aside for a late breakfast the next day.