Holiday Finger Food: How to Use Christmas Remains into New Year’s Eve Canapes

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

Finger food doesn't have to be elaborate, so New Year's presents a great opportunity to clear the decks. The main guideline is to keep things to just one bite—guests don't want to handle a fork. Guests are looking for a comforting taste of hearty fare with a luxurious touch.

Should you possess a bit of smoked salmon left, layer it on mini pancakes and crown it with affordable roe. Mini fishcakes are also just the ticket: If you have leftover smoked haddock or hot smoked salmon, fold it through creamy potatoes, blend with fresh herbs, citrus, and fried leeks, then roll in panko and deep-fry.

You could also get creative with croquetas. Make the bechamel up to days ahead, then use leftover ham, chicken, or mushrooms for the filling. Whizz stale bread into crumbs to cover them, then cook until crisp. Sausage roll mixtures are another natural home for those crumbs, or use them as a coating for bite-sized chicken. For flavour, all you need a bit of citrus zest and thyme, and they'll taste so much more. As an aside, croissants make superb crumbs, too.

One favourite thing at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Get some ham and turkey in an sealed tub and store in the freezer. While you're at it, set aside some berry relish and sweet glaze in the refrigerator. When needed, thaw the meat, then pop it in a preheated oven with the reserved glaze for a short time. Let it cool and cut into thin pieces, then arrange on top of some sourdough and start building mini sandwiches with lots of tangy sauce. Cut into small squares for a winner.

Leftover turkey, meanwhile, could be transformed into a spicy, crisp salad. There’s always a bit of dark meat left over, and it's perfect for something punchy. Shred the meat, then crisp it slowly in a pan, and mix with remaining sauce thinned with lime juice, a dash of soy and a little chilli oil. Garnish with chopped herbs and some green onions, and serve in little gem leaves.

Transforming Remaining Veg

Vegetables, meanwhile, can be dressed up and fit for a party with a big batch of fried potato cake. Combine all your leftover veg with fresh herbs, then season and incorporate a binding agent. Stamp out portions to about the size of small rounds, then keep in the icebox. Reheat in a preheated oven for a short time and finish with your choice of topping—perhaps roast beef and grated horseradish. A word to the wise, though: set some aside for a late breakfast the next day.