Festive Bite-Sized Treats: Ways to Utilize Christmas Leftovers into NYE Canapes

What types of bite-sized appetizers can I prepare 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 presents a perfect 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 hearty fare with a decadent twist.

If you have a bit of cured fish left, place it on blinis and crown it with lumpfish caviar. Mini fishcakes are also just the ticket: If you have leftover smoked haddock or hot smoked salmon, mix it through creamy potatoes, combine with fresh herbs, lemon, and fried leeks, then coat in panko and deep-fry.

You could also have a ball with croquetas. Make the bechamel a few days ahead, then use leftover ham, chicken, or foraged fungi for the filling. Whizz stale bread into breadcrumbs to cover them, then cook until crisp. Sausage roll fillings are another perfect use for those breadcrumbs, or use them as a coating for chicken pieces. For flavour, just add a bit of lemon zest and thyme, and they'll taste so much more. Incidentally, buttery pastries make superb coatings, 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, set aside some berry relish and honey ham glaze in the refrigerator. When needed, thaw the meat, then pop it in a hot oven with the reserved glaze for a short time. Cool and slice thinly, then arrange on top of some sourdough and start building 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. You often have a bit of turkey leg left over, and it's perfect for something full of flavour. Shred the meat, then crisp it slowly in a pan, and mix with remaining sauce thinned with lime juice, a dash of soy sauce and a little chilli oil. Garnish with fresh herbs and some sliced spring onion, and present in little gem leaves.

Transforming Remaining Veg

Veg, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Combine all your leftover veg with herbs, then add salt and pepper and add a binding agent. Cut out portions to roughly the size of blinis, then store in the freezer. Reheat in a preheated oven for a few minutes and finish with whatever you like—perhaps sliced beef and grated horseradish. A word to the wise, though: save a stash for brunch the next day.