🔗 Share this article

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

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

If you have a bit of cured fish left, place it on blinis and crown it with affordable roe. Small patties are also an ideal choice: If you have remaining fish or flaked salmon, mix it through mashed potato, combine with dill, citrus, and caramelized onions, then roll in Japanese breadcrumbs and deep-fry.

You could also get creative with Spanish croquettes. Make the bechamel a few days ahead, then use remaining pork, poultry, or foraged fungi for the filling. Whizz stale bread into breadcrumbs to cover them, then fry. Sausage roll mixtures are another perfect use for those crumbs, or use them as a jacket for bite-sized chicken. For flavour, just add a bit of lemon zest and aromatic herbs, and they'll taste so much more. As an aside, croissants make superb crumbs, too.

One beloved treat at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Get some ham and turkey in an sealed tub and freeze. While you're at it, reserve some cranberry sauce and honey ham glaze in the fridge. When needed, thaw the meat, then place it in a preheated oven with the saved glaze for a brief period. Let it cool and slice thinly, then lay on top of some sourdough and start building sandwiches with lots of cranberry sauce. Cut into small squares for a winner.

Remaining poultry, meanwhile, could be transformed into a spicy, crisp salad. You often have 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 toss with remaining sauce loosened with lime juice, a dash of soy sauce and a little spicy oil. Garnish with fresh herbs and some sliced spring onion, and present in small lettuce cups.

Revamping Remaining Veg

Vegetables, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Mix all your leftover veg with herbs, then add salt and pepper and incorporate a binding agent. Stamp out portions to about the size of small rounds, then store in the freezer. Refresh in a hot oven for a few minutes and top with whatever you like—perhaps roast beef and sharp horseradish. A good tip, though: set some aside for brunch the next day.