🔗 Share this article

What kinds of canapes can I prepare for New Year’s Eve using my Christmas leftovers that will still feel special?

Finger food doesn't have to be fancy, so New Year's offers a great chance to use up what's left. The key rule is to keep things to just one bite—guests don't want to manoeuvre a fork. Guests just want a big hug of hearty fare with a decadent twist.

Should you possess a bit of smoked salmon left, layer it on mini pancakes and crown it with affordable roe. Small patties are also just the ticket: If you have remaining fish or flaked salmon, fold it through creamy potatoes, blend with fresh herbs, lemon, and caramelized onions, then coat in Japanese breadcrumbs and deep-fry.

You could also get creative with Spanish croquettes. Make the bechamel up to days ahead, then use leftover ham, poultry, or foraged fungi for the filling. Blitz old bread into crumbs to coat them, then cook until crisp. Savoury pastry fillings are another perfect use for those breadcrumbs, or use them as a jacket for bite-sized chicken. Seasoning-wise, all you need a bit of citrus zest and aromatic herbs, and they'll taste so much more. As an aside, buttery pastries make superb coatings, too.

One beloved treat at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Get some holiday meats in an airtight container and freeze. While you're at it, reserve some berry relish and sweet glaze in the refrigerator. When needed, defrost the meat, then pop it in a preheated oven with the reserved glaze for a short time. Let it cool and slice thinly, then lay on top of some sourdough and assemble 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. Pull the meat, then fry it slowly in a pan, and toss with remaining sauce loosened with citrus juice, a spoonful of soy and a little chilli oil. Garnish with fresh herbs and some sliced spring onion, and present in little gem leaves.

Revamping Remaining Veg

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Combine all your leftover veg with fresh herbs, then add salt and pepper and incorporate flour. Stamp out portions to roughly the size of blinis, then store in the freezer. Reheat in a hot oven for a short time and top with whatever you like—perhaps sliced beef and grated horseradish. A good tip, though: save a stash for a late breakfast the next day.