Festive Finger Food: How to Transform Christmas Remains into NYE Appetizers

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

Finger food needn't be elaborate, so New Year's offers a perfect opportunity to use up what's left. The key rule is to keep things to just one bite—guests don't want to handle a fork. People just want a comforting taste of hearty fare with a luxurious touch.

Should you possess a bit of cured fish left, place it on mini pancakes and top it with lumpfish caviar. Mini fishcakes are also an ideal choice: If you have leftover smoked haddock or hot smoked salmon, fold it through creamy potatoes, blend with fresh herbs, citrus, and caramelized onions, then roll in panko and fry until golden.

You could also have a ball with croquetas. Make the bechamel a few days ahead, then use leftover ham, poultry, or foraged fungi for the interior. Whizz stale bread into crumbs to coat them, then fry. Sausage roll fillings are another natural home for those breadcrumbs, or use them as a coating for chicken pieces. Seasoning-wise, all you need a bit of citrus zest and thyme, and they'll taste so much more. Incidentally, croissants 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 store in the freezer. While you're at it, reserve some cranberry sauce and honey ham glaze in the fridge. When needed, thaw the meat, then place it in a preheated oven with the reserved glaze for a short time. Cool and slice thinly, then arrange on top of some sourdough and start building sandwiches with lots of tangy sauce. Slice into small squares for a surefire hit.

Leftover turkey, meanwhile, could be turned into a zingy salad. You often have 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 loosened with citrus juice, a dash of soy sauce and a little chilli oil. Finish with fresh herbs and some sliced spring onion, and serve in little gem leaves.

Transforming Remaining Veg

Veg, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Mix all your remaining vegetables with fresh herbs, then add salt and pepper and incorporate flour. Cut out portions to roughly the size of small rounds, then store in the freezer. Refresh in a preheated oven for a few minutes and finish with your choice of topping—perhaps sliced beef and sharp horseradish. A good tip, though: set some aside for a late breakfast the next day.