🔗 Share this article

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

Party snacks doesn't have to be elaborate, so New Year's presents a great opportunity to use up what's left. The main guideline is to keep things to just one bite—guests don't want to manoeuvre a fork. Guests just want a big hug of comfort food with a luxurious touch.

Should you possess a bit of cured fish left, layer it on mini pancakes and crown it with lumpfish caviar. Mini fishcakes are also just the ticket: If you have remaining fish or hot smoked salmon, fold it through mashed potato, combine with fresh herbs, citrus, and caramelized onions, then roll in Japanese breadcrumbs and fry until golden.

You could also get creative with croquetas. Make the bechamel up to days ahead, then use remaining pork, poultry, or foraged fungi for the filling. Whizz old bread into breadcrumbs to coat them, then cook until crisp. Savoury pastry fillings are another natural home for those breadcrumbs, or use them as a jacket for chicken pieces. For flavour, just add a bit of citrus zest and aromatic herbs, 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 doesn't have to stop after Boxing Day. Place some ham and turkey in an airtight container and freeze. While you're at it, set aside some cranberry sauce and sweet glaze in the refrigerator. When needed, thaw 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 sourdough and start building sandwiches with lots of cranberry sauce. Slice into bite-sized pieces for a surefire hit.

Remaining poultry, meanwhile, could be turned into a zingy salad. You often have a bit of turkey leg left over, and it's perfect for something full of flavour. Shred the meat, then crisp it slowly in a pan, and mix with remaining sauce loosened with lime juice, a spoonful of soy sauce and a little spicy oil. Finish with chopped herbs and some sliced spring onion, and serve in small lettuce cups.

Revamping Leftover Vegetables

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Combine all your remaining vegetables with herbs, then add salt and pepper and add a binding agent. Stamp out portions to roughly the size of small rounds, then keep in the freezer. Refresh in a hot oven for a few minutes and finish with your choice of topping—perhaps roast beef and sharp horseradish. A good tip, though: set some aside for brunch the next day.