Holiday Bite-Sized Treats: Ways to Use Christmas Leftovers into New Year’s Eve Canapes

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

Party snacks needn't be elaborate, so New Year's offers a perfect chance to clear the decks. The key rule is to keep things to just one bite—no one wants to handle a fork. Guests are looking for a comforting taste of hearty fare with a luxurious touch.

Should you possess a bit of cured fish left, place it on mini pancakes and top it with affordable roe. Small patties are also just the ticket: If you have leftover smoked haddock or flaked salmon, fold it through mashed potato, blend with dill, lemon, and caramelized onions, then coat 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, poultry, or foraged fungi for the interior. Whizz stale bread into breadcrumbs to coat them, then fry. Sausage roll mixtures are another perfect use for those crumbs, or use them as a jacket for chicken pieces. Seasoning-wise, just add a bit of lemon zest and aromatic herbs, and they'll taste so much more. Incidentally, buttery pastries make superb crumbs, 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 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 pop it in a hot oven with the saved glaze for a brief period. Let it cool and cut into thin pieces, then arrange on top of some artisan bread and assemble mini sandwiches with lots of cranberry sauce. Slice into bite-sized pieces for a winner.

Remaining poultry, meanwhile, could be turned into a spicy, crisp salad. There’s always 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 toss with remaining sauce loosened with citrus juice, a spoonful of soy and a little chilli oil. Garnish with chopped herbs and some sliced spring onion, and serve in little gem leaves.

Transforming Leftover Vegetables

Veg, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Combine all your remaining vegetables with herbs, then add salt and pepper and incorporate a binding agent. Cut out portions to roughly the size of small rounds, then store in the icebox. Reheat in a preheated oven for a few minutes and top with whatever you like—perhaps sliced beef and sharp horseradish. A word to the wise, though: set some aside for brunch the next day.