🔗 Share this article

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

Finger food doesn't have to be fancy, 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—guests don't want to manoeuvre a fork. People just want a comforting taste of hearty fare with a decadent twist.

Should you possess a bit of cured fish left, layer it on blinis and crown it with lumpfish caviar. Mini fishcakes are also just the ticket: Whether you've got leftover smoked haddock or hot smoked salmon, mix it through mashed potato, blend with fresh herbs, citrus, and fried leeks, then roll in panko and fry until golden.

You could also have a ball with croquetas. Prepare the white sauce a few days ahead, then use leftover ham, chicken, or mushrooms for the interior. Whizz stale bread into breadcrumbs to cover them, then cook until crisp. Sausage roll fillings are another perfect use for those crumbs, or use them as a coating for chicken pieces. Seasoning-wise, just add a bit of lemon zest and aromatic herbs, and they'll sing so much more. As an aside, croissants make excellent coatings, too.

One favourite thing at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Place some holiday meats in an airtight container and store in the freezer. While you're at it, reserve some berry relish and sweet glaze in the fridge. When needed, thaw the meat, then place it in a preheated oven with the saved glaze for a short time. Let it cool and slice thinly, then arrange on top of some sourdough and assemble sandwiches with lots of cranberry sauce. Slice into small squares for a surefire hit.

Leftover turkey, meanwhile, could be turned into a spicy, crisp salad. You often have a bit of dark meat left over, and it's perfect for something full of flavour. Pull the meat, then fry it slowly in a pan, and mix with leftover cranberry sauce loosened with lime juice, a spoonful of soy and a little spicy oil. Garnish with fresh herbs and some sliced spring onion, and present in little gem leaves.

Revamping Remaining Veg

Veg, meanwhile, can be dressed up and ready to party with a big batch of fried potato cake. Mix all your leftover veg with herbs, then season and add 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 finish with your choice of topping—perhaps sliced beef and grated horseradish. A word to the wise, though: save a stash for a late breakfast the next day.