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

Finger food doesn't have to 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—no one wants to handle a fork. Guests just want a big hug of hearty fare with a luxurious touch.

If you have a bit of cured fish left, place it on mini pancakes and crown it with lumpfish caviar. Mini fishcakes are also just the ticket: Whether you've got remaining fish or flaked salmon, fold it through mashed potato, combine with fresh herbs, citrus, and fried leeks, then coat in Japanese breadcrumbs and fry until golden.

You could also get creative with croquetas. Prepare the white sauce up to days ahead, then use leftover ham, poultry, or foraged fungi for the interior. Blitz stale bread into breadcrumbs to cover them, then cook until crisp. 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 thyme, and they'll sing so much more. Incidentally, croissants make excellent coatings, 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, reserve some cranberry sauce and honey ham glaze in the refrigerator. When needed, thaw the meat, then place it in a preheated oven with the saved glaze for a brief period. Let it cool and cut into thin pieces, then lay on top of some artisan bread and assemble mini sandwiches with lots of tangy sauce. Slice into bite-sized pieces for a surefire hit.

Remaining poultry, meanwhile, could be transformed 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 crisp it slowly in a pan, and toss with leftover cranberry sauce loosened with citrus juice, a spoonful of soy sauce and a little chilli oil. Garnish with chopped herbs and some green onions, and serve in small lettuce cups.

Transforming Leftover Vegetables

Veg, 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 season and add flour. Cut out portions to about the size of small rounds, then store in the icebox. Refresh in a hot oven for a few minutes and finish with whatever you like—perhaps sliced beef and sharp horseradish. A word to the wise, though: save a stash for a late breakfast the next day.