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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 feel special?

Party snacks doesn't have to be fancy, so New Year's presents a great chance to clear the decks. The main guideline is to keep things to just one bite—guests don't want to handle a fork. Guests are looking for a big hug of comfort food with a decadent twist.

Should you possess a bit of cured fish left, place it on blinis and top it with lumpfish caviar. Mini fishcakes are also an ideal choice: If you have leftover smoked haddock or flaked salmon, mix it through mashed potato, blend with fresh herbs, citrus, and caramelized onions, then roll in Japanese breadcrumbs and deep-fry.

You could also get creative with Spanish croquettes. Make the bechamel up to days ahead, then use remaining pork, chicken, or foraged fungi for the filling. Whizz stale bread into crumbs to coat them, then cook until crisp. Savoury pastry fillings are another perfect use for those crumbs, or use them as a jacket for chicken pieces. For flavour, just add a bit of citrus zest and aromatic herbs, and they'll sing so much more. Incidentally, croissants make excellent crumbs, too.

One beloved treat at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Place some ham and turkey in an sealed tub and store in the freezer. While you're at it, set aside some cranberry sauce and sweet glaze in the refrigerator. When needed, defrost the meat, then pop it in a hot oven with the saved glaze for a short time. Let it cool and slice thinly, then lay on top of some sourdough and start building mini sandwiches with lots of cranberry sauce. Cut into small squares for a winner.

Remaining poultry, meanwhile, could be transformed into a zingy salad. There’s always 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 mix with leftover cranberry sauce loosened with citrus juice, a dash of soy and a little spicy oil. Garnish with fresh herbs and some green onions, and serve in small lettuce cups.

Transforming Remaining Veg

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Mix all your leftover veg with herbs, then add salt and pepper and add a binding agent. Stamp out portions to about the size of small rounds, then store in the freezer. Reheat in a preheated oven for a few minutes and top with your choice of topping—perhaps roast beef and sharp horseradish. A good tip, though: save a stash for brunch the next day.