Holiday Bite-Sized Treats: Ways to Utilize 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?

Party snacks needn't be fancy, so New Year's presents a perfect chance to clear the decks. The main guideline is to keep things to just one bite—guests don't want to handle a fork. People are looking for a comforting taste of hearty fare with a decadent twist.

If you have a bit of cured fish left, place it on mini pancakes and crown it with affordable roe. Mini fishcakes are also an ideal choice: Whether you've got remaining fish or flaked salmon, mix it through mashed potato, combine with fresh herbs, lemon, and fried leeks, then roll in Japanese breadcrumbs and fry until golden.

You could also get creative with Spanish croquettes. Make the bechamel up to days ahead, then use remaining pork, poultry, or foraged fungi for the interior. Blitz old bread into crumbs to coat them, then fry. Sausage roll mixtures are another perfect use for those breadcrumbs, or use them as a coating for chicken pieces. Seasoning-wise, all you need a bit of lemon zest and aromatic herbs, and they'll taste so much more. As an aside, croissants make excellent coatings, too.

One favourite thing at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Place some holiday meats in an airtight container and store in the freezer. While you're at it, set aside some berry relish 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 artisan bread and assemble mini sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a surefire hit.

Leftover turkey, meanwhile, could be turned into a spicy, crisp salad. There’s always a bit of dark meat left over, and it's perfect for something punchy. Shred the meat, then crisp it slowly in a pan, and mix with remaining sauce thinned with citrus juice, a spoonful of soy and a little spicy oil. Finish with chopped herbs and some sliced spring onion, and serve in little gem leaves.

Revamping Remaining Veg

Vegetables, meanwhile, can be dressed up and ready to party with a big batch of fried potato cake. Combine all your leftover veg with fresh herbs, then season and incorporate a binding agent. Stamp out portions to about the size of blinis, then store in the freezer. Reheat in a preheated oven for a few minutes and finish with whatever you like—perhaps roast beef and grated horseradish. A good tip, though: save a stash for brunch the next day.