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What kinds of bite-sized appetizers can I whip up for New Year’s Eve using my Christmas remaining food that will still feel special?

Party snacks needn't be fancy, 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.

If you have a bit of smoked salmon left, place it on blinis and crown it with lumpfish caviar. Small patties are also just the ticket: Whether you've got remaining fish or hot smoked salmon, fold it through creamy potatoes, combine with fresh herbs, lemon, and caramelized onions, then roll in panko and deep-fry.

You could also get creative with Spanish croquettes. Make the bechamel a few days ahead, then use leftover ham, poultry, or foraged fungi for the filling. Blitz stale bread into breadcrumbs to cover them, then fry. Savoury pastry mixtures are another natural home for those breadcrumbs, or use them as a coating for bite-sized chicken. Seasoning-wise, 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 leftovers sandwich, and that doesn't have to stop after Boxing Day. Get some ham and turkey in an sealed tub and store in the freezer. While you're at it, reserve some cranberry sauce and honey ham glaze in the fridge. When needed, defrost the meat, then place it in a preheated oven with the saved glaze for a short time. Let it cool and slice thinly, then lay on top of some sourdough and start building sandwiches with lots of tangy sauce. Slice into bite-sized pieces for a winner.

Leftover turkey, meanwhile, could be turned into a zingy salad. You often have a bit of turkey leg left over, and it's perfect for something full of flavour. Shred the meat, then fry it slowly in a pan, and mix with leftover cranberry sauce thinned with citrus juice, a dash of soy and a little spicy oil. Finish with fresh herbs and some sliced spring onion, and serve in little gem leaves.

Revamping Leftover Vegetables

Veg, meanwhile, can be scrubbed up and ready to party with a big batch of fried potato cake. Combine all your leftover veg with herbs, then add salt and pepper and incorporate a binding agent. Stamp out portions to about the size of blinis, then keep in the freezer. Reheat in a preheated oven for a short time and top with your choice of topping—perhaps roast beef and sharp horseradish. A good tip, though: save a stash for brunch the next day.