🔗 Share this article

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

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—no one wants to handle a fork. People just want a big hug of comfort food with a decadent twist.

Should you possess a bit of cured fish left, place it on blinis and top it with affordable roe. Mini fishcakes are also an ideal choice: Whether you've got leftover smoked haddock or hot smoked salmon, mix it through creamy potatoes, blend with fresh herbs, lemon, and fried leeks, then coat in Japanese breadcrumbs and deep-fry.

You could also get creative with croquetas. Make the bechamel a few days ahead, then use leftover ham, poultry, or mushrooms for the interior. Blitz old bread into crumbs to cover them, then cook until crisp. Savoury pastry fillings are another natural home for those crumbs, or use them as a coating for bite-sized chicken. Seasoning-wise, just add a bit of citrus zest and aromatic herbs, and they'll taste so much more. Incidentally, croissants make excellent crumbs, too.

One beloved treat at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Place some ham and turkey 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 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 sandwiches with lots of cranberry sauce. Cut into bite-sized pieces for a winner.

Leftover turkey, meanwhile, could be transformed into a spicy, crisp salad. You often have a bit of turkey leg left over, and it's ideal for something full of flavour. Pull the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce loosened with citrus 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.

Revamping Leftover Vegetables

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Mix all your remaining vegetables with herbs, then add salt and pepper and incorporate a binding agent. Cut out portions to roughly the size of blinis, then keep in the freezer. Refresh in a hot oven for a short time and finish with whatever you like—perhaps sliced beef and grated horseradish. A good tip, though: save a stash for brunch the next day.