🔗 Share this article

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

Finger food doesn't have to be elaborate, so New Year's presents a perfect opportunity to use up what's left. The key rule is to stick to items to just one bite—no one wants to manoeuvre a fork. Guests just want a big hug of comfort food with a decadent twist.

If you have a bit of cured fish left, layer it on blinis and top it with affordable roe. Mini fishcakes are also an ideal choice: Whether you've got leftover smoked haddock or hot smoked salmon, fold it through creamy potatoes, combine with dill, citrus, and caramelized onions, then coat in panko and deep-fry.

You could also get creative with Spanish croquettes. Prepare the white sauce a few days ahead, then use remaining pork, chicken, or mushrooms for the interior. Blitz old bread into crumbs to coat them, then cook until crisp. Sausage roll fillings are another natural home for those breadcrumbs, or use them as a coating for bite-sized chicken. Seasoning-wise, just add a bit of lemon zest and aromatic herbs, and they'll sing so much more. As an aside, croissants 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 store in the freezer. While you're at it, reserve some cranberry sauce and sweet glaze in the fridge. When needed, thaw the meat, then pop it in a hot oven with the reserved glaze for a brief period. Cool and slice thinly, then arrange on top of some artisan bread and assemble sandwiches with lots of tangy sauce. Cut into small squares for a surefire hit.

Remaining poultry, meanwhile, could be transformed into a spicy, crisp salad. You often have a bit of turkey leg left over, and it's ideal for something punchy. Shred the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce thinned with lime juice, a spoonful of soy sauce and a little chilli oil. Garnish with fresh herbs and some green onions, 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 remaining vegetables with fresh herbs, then season and incorporate a binding agent. Stamp out portions to about the size of blinis, then store in the icebox. Reheat in a preheated oven for a short time and finish with whatever you like—perhaps roast beef and sharp horseradish. A good tip, though: save a stash for brunch the next day.