🔗 Share this article

What types of canapes can I whip up 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 offers a great chance to clear the decks. The main guideline is to stick to items to just one bite—no one wants to manoeuvre a fork. Guests are looking for a big hug of comfort food with a decadent twist.

Should you possess a bit of cured fish left, layer it on blinis and top it with affordable roe. Mini fishcakes are also just the ticket: Whether you've got remaining fish or flaked salmon, mix it through mashed potato, blend with dill, lemon, and caramelized onions, then roll in Japanese breadcrumbs and deep-fry.

You could also have a ball with Spanish croquettes. Make the bechamel up to days ahead, then use leftover ham, chicken, or mushrooms for the filling. Blitz old bread into crumbs to cover them, then fry. Savoury pastry mixtures are another natural home for those breadcrumbs, or use them as a coating for bite-sized chicken. Seasoning-wise, all you need a bit of citrus zest and thyme, and they'll taste so much more. Incidentally, buttery pastries make excellent coatings, too.

One favourite thing at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Place some ham and turkey in an sealed tub and freeze. While you're at it, reserve some cranberry sauce and honey ham glaze in the refrigerator. When needed, defrost the meat, then place it in a hot oven with the saved 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 cranberry sauce. Slice into small squares for a surefire hit.

Remaining poultry, meanwhile, could be turned into a zingy salad. You often have a bit of dark meat left over, and it's perfect for something punchy. Shred the meat, then fry it slowly in a pan, and toss with leftover cranberry sauce loosened with citrus juice, a spoonful of soy sauce and a little spicy oil. Garnish with chopped herbs and some sliced spring onion, and serve in small lettuce cups.

Transforming Remaining Veg

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of fried potato cake. Mix all your remaining vegetables with herbs, then season and incorporate flour. Stamp out portions to roughly the size of small rounds, then store in the freezer. Reheat in a preheated oven for a few minutes and top with your choice of topping—perhaps sliced beef and grated horseradish. A good tip, though: save a stash for brunch the next day.