Festive Finger Food: How to Transform Christmas Remains into New Year’s Eve Appetizers

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

Finger food needn't be elaborate, so New Year's offers a perfect opportunity to clear the decks. The main guideline is to keep things to just one bite—no one wants to manoeuvre 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, layer it on blinis and crown it with affordable roe. Mini fishcakes are also an ideal choice: If you have remaining fish or flaked salmon, fold it through mashed potato, combine with fresh herbs, citrus, and fried leeks, then roll in Japanese breadcrumbs and fry until golden.

You could also get creative with Spanish croquettes. Prepare the white sauce up to days ahead, then use remaining pork, chicken, or mushrooms for the filling. Whizz stale bread into crumbs to coat them, then cook until crisp. Sausage roll fillings are another perfect use for those breadcrumbs, or use them as a jacket for bite-sized chicken. For flavour, all you need a bit of lemon zest and thyme, and they'll taste so much more. As an aside, croissants make superb coatings, too.

One favourite thing at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Get some holiday meats in an airtight container and store in the freezer. While you're at it, set aside some berry relish and honey ham glaze in the refrigerator. When needed, thaw the meat, then place it in a preheated oven with the saved glaze for a brief period. Let it cool and cut into thin pieces, then lay on top of some sourdough and assemble mini 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. There’s always a bit of dark meat left over, and it's ideal for something full of flavour. Pull the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce loosened with citrus juice, a spoonful of soy sauce and a little chilli oil. Garnish with fresh herbs and some sliced spring onion, and serve in little gem leaves.

Revamping Remaining Veg

Veg, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Mix all your remaining vegetables with herbs, then season 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 short time and finish with whatever you like—perhaps roast beef and sharp horseradish. A good tip, though: set some aside for brunch the next day.