Festive Bite-Sized Treats: How to Transform Christmas Leftovers into New Year’s Eve Canapes

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

Finger food needn't be fancy, so New Year's offers a perfect chance to clear the decks. The key rule is to stick to items to just one bite—no one wants to manoeuvre a fork. People just want a big hug of hearty fare with a decadent twist.

Should you possess a bit of smoked salmon left, layer it on blinis and top it with lumpfish caviar. Mini fishcakes are also just the ticket: Whether you've got leftover smoked haddock or flaked salmon, fold it through mashed potato, blend with fresh herbs, lemon, and fried leeks, then coat in Japanese breadcrumbs and fry until golden.

You could also have a ball with Spanish croquettes. Make the bechamel a few days ahead, then use leftover ham, poultry, or mushrooms for the interior. Whizz old bread into breadcrumbs to cover 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, just add a bit of citrus zest and aromatic herbs, and they'll sing so much more. Incidentally, croissants make excellent crumbs, too.

One favourite thing at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Place some ham and turkey in an sealed tub and freeze. 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 short time. Cool and slice thinly, then arrange on top of some sourdough and assemble sandwiches with lots of cranberry sauce. Cut into small squares for a winner.

Remaining poultry, meanwhile, could be transformed into a zingy salad. There’s always a bit of dark meat left over, and it's ideal for something punchy. Pull the meat, then fry it slowly in a pan, and mix with leftover cranberry sauce thinned with citrus juice, a spoonful of soy and a little chilli oil. Finish with fresh herbs and some sliced spring onion, and serve in small lettuce cups.

Transforming Remaining Veg

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Combine all your remaining vegetables with fresh herbs, then add salt and pepper and add flour. Stamp out portions to roughly the size of small rounds, then keep in the freezer. Reheat in a hot oven for a short time and finish with whatever you like—perhaps roast beef and grated horseradish. A word to the wise, though: save a stash for brunch the next day.