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

Finger food doesn't have to be fancy, so New Year's offers a great chance to use up what's left. The main guideline 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 decadent twist.

If you have a bit of cured fish left, place it on blinis and crown it with affordable roe. Small patties are also just the ticket: If you have remaining fish or flaked salmon, mix it through creamy potatoes, blend with dill, citrus, and caramelized onions, then coat in panko and deep-fry.

You could also have a ball with croquetas. Prepare the white sauce a few days ahead, then use remaining pork, chicken, or mushrooms for the interior. Blitz stale bread into breadcrumbs to cover them, then cook until crisp. Savoury pastry mixtures are another perfect use for those breadcrumbs, or use them as a coating for bite-sized chicken. For flavour, all you need a bit of citrus zest and aromatic herbs, and they'll sing so much more. As an aside, croissants make superb coatings, too.

One beloved treat at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Place some holiday meats in an airtight container and freeze. While you're at it, reserve some berry relish and honey ham glaze in the refrigerator. When needed, defrost the meat, then pop it in a hot oven with the reserved glaze for a brief period. Cool and slice thinly, then lay on top of some artisan bread and start building sandwiches with lots of cranberry sauce. Slice into small squares for a surefire hit.

Leftover turkey, meanwhile, could be transformed into a zingy salad. You often have a bit of dark meat left over, and it's perfect for something full of flavour. Pull the meat, then crisp it slowly in a pan, and mix with remaining sauce thinned with lime juice, a spoonful of soy and a little spicy oil. Finish with fresh herbs and some green onions, and serve in small lettuce cups.

Transforming Remaining Veg

Vegetables, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Mix all your remaining vegetables with herbs, then add salt and pepper and add a binding agent. Cut out portions to about the size of small rounds, then keep in the freezer. Refresh in a hot oven for a few minutes and top with whatever you like—perhaps roast beef and sharp horseradish. A word to the wise, though: set some aside for a late breakfast the next day.