🔗 Share this article

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

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 stick to items to just one bite—no one wants to handle a fork. Guests are looking for a comforting taste of comfort food with a decadent twist.

If you have a bit of cured fish left, layer it on mini pancakes and crown it with lumpfish caviar. Small patties are also just the ticket: Whether you've got leftover smoked haddock or flaked salmon, fold it through creamy potatoes, combine with dill, citrus, and caramelized onions, then roll in panko and fry until golden.

You could also get creative with Spanish croquettes. Make the bechamel a few days ahead, then use remaining pork, poultry, or mushrooms for the filling. Blitz stale bread into crumbs to coat them, then cook until crisp. Sausage roll mixtures are another perfect use for those crumbs, or use them as a jacket for chicken pieces. For flavour, all you need a bit of citrus zest and thyme, and they'll sing so much more. As an aside, buttery pastries make excellent coatings, 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 sweet glaze in the fridge. When needed, defrost the meat, then pop it in a preheated oven with the reserved glaze for a brief period. Let it cool and cut into thin pieces, then arrange on top of some artisan bread and start building sandwiches with lots of cranberry sauce. Slice into bite-sized pieces for a winner.

Remaining poultry, meanwhile, could be transformed into a zingy salad. You often have a bit of dark meat left over, and it's ideal for something punchy. Shred the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce loosened with lime juice, a dash of soy and a little spicy oil. Garnish with fresh herbs and some green onions, and serve in little gem leaves.

Revamping Remaining Veg

Vegetables, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Combine all your remaining vegetables with fresh herbs, then season and incorporate flour. Stamp out portions to roughly the size of small rounds, then keep in the icebox. Reheat in a hot oven for a few minutes and top with whatever you like—perhaps roast beef and sharp horseradish. A word to the wise, though: save a stash for brunch the next day.