🔗 Share this article

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

Finger food needn't be fancy, so New Year's presents a great opportunity to use up what's left. The main guideline is to keep things to just one bite—guests don't want to handle a fork. Guests are looking for a comforting taste of comfort food with a luxurious touch.

If you have a bit of smoked salmon left, place it on mini pancakes and crown it with affordable roe. Mini fishcakes are also just the ticket: If you have leftover smoked haddock or hot smoked salmon, fold it through creamy potatoes, blend with fresh herbs, citrus, and fried leeks, then coat in panko and fry until golden.

You could also get creative with croquetas. Make the bechamel a few days ahead, then use leftover ham, poultry, or mushrooms for the filling. Blitz old bread into breadcrumbs to cover them, then cook until crisp. Savoury pastry fillings are another natural home for those breadcrumbs, or use them as a coating for chicken pieces. For flavour, all you need a bit of lemon zest and aromatic herbs, and they'll taste so much more. As an aside, croissants make excellent crumbs, too.

One favourite thing at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Place some holiday meats in an airtight container and freeze. While you're at it, reserve some berry relish and honey ham glaze in the refrigerator. When needed, defrost the meat, then place it in a preheated oven with the saved glaze for a brief period. Let it cool and slice thinly, then arrange on top of some artisan bread and assemble mini sandwiches with lots of cranberry sauce. Slice into bite-sized pieces for a winner.

Remaining poultry, meanwhile, could be transformed into a zingy salad. You often have a bit of dark meat left over, and it's perfect for something punchy. Pull the meat, then fry it slowly in a pan, and toss with leftover cranberry sauce thinned with lime juice, a dash of soy and a little spicy oil. Finish with fresh herbs and some sliced spring onion, and serve in small lettuce cups.

Transforming Remaining Veg

Veg, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Mix 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 icebox. Refresh in a hot oven for a short time and finish with your choice of topping—perhaps sliced beef and sharp horseradish. A good tip, though: save a stash for brunch the next day.