Festive Finger Food: How to Use Christmas Leftovers into NYE Canapes

What types of bite-sized appetizers can I prepare for New Year’s Eve using my Christmas remaining food that will still feel special?

Finger food doesn't have to be elaborate, so New Year's presents a great opportunity to clear the decks. The key rule is to keep things to just one bite—guests don't want to manoeuvre a fork. People just want a big hug of comfort food with a luxurious touch.

Should you possess a bit of cured fish left, place it on mini pancakes and top it with lumpfish caviar. Small patties are also an ideal choice: If you have leftover smoked haddock or flaked salmon, mix it through creamy potatoes, combine with fresh herbs, citrus, and fried leeks, then roll in Japanese breadcrumbs and fry until golden.

You could also have a ball with croquetas. Make the bechamel up to days ahead, then use remaining pork, chicken, or mushrooms for the filling. Blitz old bread into crumbs to coat them, then cook until crisp. Sausage roll mixtures are another perfect use for those breadcrumbs, or use them as a jacket for bite-sized chicken. Seasoning-wise, just add a bit of citrus zest and thyme, and they'll taste so much more. As an aside, buttery pastries make superb crumbs, too.

One favourite thing at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Get some holiday meats in an airtight container 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 pop it in a preheated oven with the saved 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. Slice 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 turkey leg left over, and it's perfect for something punchy. Shred the meat, then crisp it slowly in a pan, and toss with leftover cranberry sauce loosened with lime juice, a dash of soy and a little chilli oil. Finish with chopped herbs and some sliced spring onion, and serve in small lettuce cups.

Revamping Leftover Vegetables

Veg, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Mix all your remaining vegetables with fresh herbs, then season 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 top with your choice of topping—perhaps roast beef and grated horseradish. A good tip, though: save a stash for a late breakfast the next day.