🔗 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 doesn't have to be elaborate, so New Year's offers a perfect chance to use up what's left. The key rule is to keep things to just one bite—no one wants to handle a fork. People just want a big hug of hearty fare with a luxurious touch.

If you have a bit of smoked salmon left, place it on mini pancakes and crown it with lumpfish caviar. Small patties are also an ideal choice: Whether you've got remaining fish or flaked salmon, mix it through creamy potatoes, blend with dill, lemon, and caramelized onions, then coat in Japanese breadcrumbs and fry until golden.

You could also have a ball with croquetas. Make the bechamel up to days ahead, then use leftover ham, poultry, or foraged fungi for the interior. Blitz stale bread into crumbs to coat them, then cook until crisp. Sausage roll fillings are another natural home for those crumbs, or use them as a coating for chicken pieces. Seasoning-wise, just add a bit of lemon zest and thyme, and they'll taste so much more. As an aside, buttery pastries make superb coatings, too.

One beloved treat at this time of year is a post-holiday sandwich, and that can continue 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 fridge. When needed, thaw the meat, then pop it in a hot oven with the reserved glaze for a brief period. Cool and slice thinly, then arrange on top of some artisan bread and start building sandwiches with lots of cranberry sauce. Cut into bite-sized pieces for a winner.

Remaining poultry, meanwhile, could be transformed into a zingy salad. There’s always a bit of turkey leg left over, and it's perfect for something punchy. Shred the meat, then fry it slowly in a pan, and mix with leftover cranberry sauce loosened with lime juice, a dash of soy and a little chilli oil. Finish with chopped herbs and some green onions, and present in small lettuce cups.

Revamping Leftover Vegetables

Veg, meanwhile, can be dressed up and fit for a party with a big batch of bubble and squeak. Mix all your remaining vegetables with fresh herbs, then season and incorporate a binding agent. Stamp out portions to roughly the size of small rounds, then keep 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: set some aside for a late breakfast the next day.