Holiday Bite-Sized Treats: How to Use Christmas Leftovers into New Year’s Eve Canapes

What kinds of canapes can I prepare for New Year’s Eve using my Christmas remaining food that will still seem festive?

Finger food needn't be elaborate, so New Year's offers a perfect chance to use up what's left. The main guideline is to stick to items to just one bite—no one wants to manoeuvre a fork. Guests are looking for a comforting taste of comfort food with a luxurious touch.

If you have a bit of cured fish left, layer it on blinis and top it with affordable roe. Mini fishcakes are also just the ticket: Whether you've got leftover smoked haddock or hot smoked 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 get creative with croquetas. Prepare the white sauce up to days ahead, then use leftover ham, chicken, or mushrooms for the interior. Whizz old bread into crumbs to coat them, then cook until crisp. Sausage roll fillings are another natural home for those crumbs, or use them as a jacket for chicken pieces. Seasoning-wise, all you need a bit of citrus zest and aromatic herbs, and they'll sing so much more. Incidentally, buttery pastries make excellent coatings, too.

One beloved treat at this time of year is a leftovers sandwich, and that doesn't have to stop 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 place it in a preheated oven with the reserved glaze for a brief period. Cool and cut into thin pieces, then arrange on top of some artisan bread and start building mini sandwiches with lots of tangy sauce. Slice into bite-sized pieces for a winner.

Remaining poultry, meanwhile, could be turned into a spicy, crisp salad. There’s always a bit of turkey leg left over, and it's ideal for something punchy. Pull the meat, then crisp it slowly in a pan, and toss with leftover cranberry sauce thinned with lime juice, a dash of soy sauce and a little chilli oil. Finish with fresh herbs and some sliced spring onion, and serve in little gem leaves.

Revamping Remaining Veg

Vegetables, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Combine all your leftover veg with herbs, then season and incorporate a binding agent. Stamp out portions to about the size of blinis, then keep in the icebox. Reheat in a preheated oven for a short time and top with your choice of topping—perhaps sliced beef and sharp horseradish. A word to the wise, though: set some aside for brunch the next day.