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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 elaborate, so New Year's presents a great opportunity to clear the decks. The main guideline is to stick to items to just one bite—no one wants to handle a fork. Guests just want a comforting taste of hearty fare with a decadent twist.

Should you possess a bit of cured fish left, place it on mini pancakes and top it with affordable roe. Small patties are also an ideal choice: If you have remaining fish or flaked salmon, mix it through creamy potatoes, blend with dill, citrus, and fried leeks, then roll in panko and deep-fry.

You could also have a ball with Spanish croquettes. Prepare the white sauce up to days ahead, then use remaining pork, chicken, or mushrooms for the filling. Whizz stale bread into crumbs to cover them, then fry. Savoury pastry mixtures are another natural home for those crumbs, or use them as a jacket for chicken pieces. Seasoning-wise, just add a bit of lemon zest and aromatic herbs, and they'll sing so much more. Incidentally, buttery pastries make superb crumbs, too.

One beloved treat 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 store in the freezer. While you're at it, set aside some cranberry sauce and honey ham glaze in the refrigerator. When needed, thaw the meat, then place it in a hot oven with the saved glaze for a short time. Cool and cut into thin pieces, then lay on top of some artisan bread and start building mini sandwiches with lots of tangy sauce. Slice into small squares for a winner.

Remaining poultry, meanwhile, could be transformed into a spicy, crisp salad. There’s always a bit of dark meat left over, and it's perfect for something punchy. Shred the meat, then fry it slowly in a pan, and toss with remaining sauce thinned with citrus juice, a spoonful of soy and a little spicy oil. Finish with chopped herbs and some green onions, and serve in little gem leaves.

Revamping Remaining Veg

Veg, meanwhile, can be dressed up and fit for a party with a big batch of bubble and squeak. Mix all your leftover veg with fresh herbs, then add salt and pepper and incorporate a binding agent. Cut out portions to about the size of small rounds, then keep in the freezer. Reheat in a preheated oven for a few minutes and top with whatever you like—perhaps sliced beef and sharp horseradish. A word to the wise, though: set some aside for brunch the next day.