🔗 Share this article

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

Finger food needn't be elaborate, so New Year's offers a perfect chance to use up what's left. The main guideline is to keep things to just one bite—guests don't want to manoeuvre a fork. Guests just want a comforting taste of comfort food with a luxurious touch.

If you have a bit of smoked salmon left, layer it on blinis and crown it with lumpfish caviar. Small patties are also just the ticket: If you have remaining fish or flaked salmon, mix it through mashed potato, blend with fresh herbs, citrus, and caramelized onions, then roll in panko and fry until golden.

You could also get creative with Spanish croquettes. Make the bechamel up to days ahead, then use leftover ham, poultry, or mushrooms for the interior. Blitz stale bread into breadcrumbs to coat them, then cook until crisp. Sausage roll mixtures are another perfect use for those breadcrumbs, or use them as a coating for bite-sized chicken. For flavour, all you need a bit of lemon zest and aromatic herbs, and they'll taste so much more. Incidentally, buttery pastries make excellent crumbs, too.

One favourite thing at this time of year is a post-holiday 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 reserved glaze for a short time. Let it cool and slice thinly, then arrange on top of some sourdough and start building sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a surefire hit.

Remaining poultry, meanwhile, could be turned into a zingy salad. There’s always a bit of turkey leg left over, and it's perfect for something full of flavour. Pull the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce loosened with lime juice, a spoonful of soy and a little chilli oil. Garnish with fresh herbs and some sliced spring onion, and serve in little gem leaves.

Transforming Remaining Veg

Vegetables, meanwhile, can be scrubbed 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 add 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 sliced beef and grated horseradish. A word to the wise, though: save a stash for brunch the next day.