Holiday Finger Food: How to Utilize Christmas Leftovers into New Year’s Eve Canapes

What types of canapes can I whip up for New Year’s Eve using my Christmas leftovers that will still feel special?

Finger food doesn't have to be fancy, so New Year's offers a great chance to clear the decks. The key rule is to keep things to just one bite—guests don't want to manoeuvre a fork. People just want a big hug of comfort food with a decadent twist.

If you have a bit of cured fish left, layer it on mini pancakes and crown it with affordable roe. Small patties are also an ideal choice: If you have leftover smoked haddock or flaked salmon, fold it through creamy potatoes, blend with dill, citrus, and fried leeks, then roll in panko and fry until golden.

You could also get creative with croquetas. Make the bechamel up to days ahead, then use leftover ham, chicken, or foraged fungi for the filling. Blitz old bread into breadcrumbs to cover them, then cook until crisp. Savoury pastry mixtures are another perfect use for those crumbs, or use them as a coating for chicken pieces. Seasoning-wise, all you need a bit of citrus zest and aromatic herbs, and they'll taste so much more. Incidentally, buttery pastries make excellent coatings, too.

One beloved treat at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Get some holiday meats in an sealed tub and store in the freezer. While you're at it, reserve some cranberry sauce and honey ham glaze in the fridge. When needed, defrost the meat, then place it in a hot oven with the saved glaze for a short time. Let it cool and slice thinly, then lay on top of some sourdough and start building sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a winner.

Leftover turkey, meanwhile, could be transformed into a spicy, crisp salad. You often have a bit of turkey leg left over, and it's perfect for something punchy. Pull the meat, then crisp it slowly in a pan, and toss with leftover cranberry sauce loosened with lime juice, a spoonful of soy sauce and a little chilli oil. Finish with fresh herbs and some sliced spring onion, and serve in small lettuce cups.

Revamping Remaining Veg

Veg, meanwhile, can be dressed up and fit for a party with a big batch of bubble and squeak. Combine all your remaining vegetables with fresh herbs, then season and add a binding agent. Stamp out portions to roughly the size of blinis, then keep in the freezer. Refresh in a preheated oven for a short time and top with your choice of topping—perhaps roast beef and grated horseradish. A word to the wise, though: save a stash for brunch the next day.