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What types of bite-sized appetizers can I whip up for New Year’s Eve using my Christmas remaining food that will still impress guests?

Party snacks doesn't have to be fancy, so New Year's offers a great opportunity to clear the decks. The key rule is to keep things to just one bite—no one wants to handle a fork. People just want a big hug of hearty fare with a decadent twist.

If you have a bit of cured fish left, layer it on mini pancakes and top it with lumpfish caviar. Mini fishcakes are also just the ticket: If you have remaining fish or hot smoked salmon, fold it through creamy potatoes, combine with dill, lemon, and caramelized onions, then coat in panko and deep-fry.

You could also have a ball with Spanish croquettes. Make the bechamel a few days ahead, then use leftover ham, chicken, or mushrooms for the interior. Whizz stale bread into crumbs to coat them, then cook until crisp. Sausage roll mixtures are another natural home for those breadcrumbs, or use them as a coating for bite-sized chicken. Seasoning-wise, all you need a bit of lemon zest and thyme, and they'll taste so much more. Incidentally, buttery pastries 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. Get some holiday meats in an sealed tub and freeze. While you're at it, set aside some cranberry sauce and honey ham glaze in the fridge. When needed, defrost the meat, then place it in a preheated oven with the saved glaze for a short time. Let it cool and cut into thin pieces, 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 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 full of flavour. Shred the meat, then fry it slowly in a pan, and toss with remaining sauce thinned with lime juice, a spoonful of soy sauce and a little chilli oil. Garnish with fresh herbs and some green onions, and present in little gem leaves.

Revamping Remaining Veg

Vegetables, 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 season and add 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 top with your choice of topping—perhaps roast beef and grated horseradish. A word to the wise, though: set some aside for a late breakfast the next day.