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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?

Finger food doesn't have to be elaborate, so New Year's offers a perfect opportunity to use up what's left. The key rule is to stick to items to just one bite—no one wants to handle a fork. Guests just want a big hug of comfort food with a luxurious touch.

If you have a bit of cured fish left, layer it on blinis and crown 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, citrus, and caramelized onions, then roll in panko and deep-fry.

You could also get creative with croquetas. Make the bechamel up to days ahead, then use remaining pork, chicken, or foraged fungi for the interior. Blitz stale bread into crumbs to coat them, then fry. Sausage roll mixtures are another natural home for those crumbs, or use them as a coating for chicken pieces. Seasoning-wise, just add a bit of lemon zest and aromatic herbs, and they'll taste so much more. Incidentally, croissants make excellent coatings, too.

One beloved treat at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Get some ham and turkey in an airtight container and freeze. While you're at it, reserve some berry relish and sweet glaze in the refrigerator. When needed, thaw the meat, then pop it in a preheated oven with the reserved glaze for a short time. Cool and slice thinly, then arrange on top of some artisan bread and start building mini sandwiches with lots of cranberry sauce. Cut into bite-sized pieces for a surefire hit.

Leftover turkey, meanwhile, could be turned into a spicy, crisp salad. You often have a bit of dark meat left over, and it's perfect for something punchy. Pull the meat, then fry it slowly in a pan, and toss with leftover cranberry sauce thinned with lime juice, a dash of soy sauce and a little spicy oil. Garnish with fresh herbs and some green onions, and serve in little gem leaves.

Transforming Leftover Vegetables

Veg, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Combine all your remaining vegetables with fresh herbs, then add salt and pepper and incorporate flour. Cut out portions to roughly the size of blinis, then keep in the freezer. Refresh in a hot oven for a few minutes and top 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.