🔗 Share this article

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

Finger food needn't be fancy, so New Year's presents a great chance to clear the decks. The key rule is to stick to items to just one bite—guests don't want to handle a fork. People are looking for a comforting taste of comfort food with a luxurious touch.

Should you possess a bit of cured fish left, place it on mini pancakes and crown it with lumpfish caviar. Small patties are also just the ticket: If you have leftover smoked haddock or flaked salmon, fold it through mashed potato, blend with fresh herbs, lemon, and fried leeks, then roll in panko and fry until golden.

You could also have a ball with Spanish croquettes. Make the bechamel up to days ahead, then use leftover ham, chicken, or foraged fungi for the filling. 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 coating for chicken pieces. Seasoning-wise, all you need a bit of citrus zest and aromatic herbs, and they'll sing so much more. As an aside, 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. Place 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 hot oven with the reserved glaze for a short time. Cool and cut into thin pieces, then arrange on top of some artisan bread and start building mini sandwiches with lots of tangy sauce. Cut into small squares 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 perfect for something punchy. Shred the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce thinned with citrus juice, a spoonful of soy sauce and a little spicy oil. Garnish with fresh herbs and some sliced spring onion, and serve in little gem leaves.

Revamping Leftover Vegetables

Vegetables, meanwhile, can be dressed up and fit for a party with a big batch of bubble and squeak. Mix all your leftover veg with herbs, then season and add a binding agent. Stamp out portions to about the size of small rounds, then keep in the icebox. Refresh in a hot oven for a short time and finish with your choice of topping—perhaps sliced beef and grated horseradish. A word to the wise, though: save a stash for a late breakfast the next day.