🔗 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 doesn't have to be elaborate, so New Year's offers a perfect chance to use up what's left. The key rule is to keep things to just one bite—no one wants to manoeuvre a fork. People are looking for a comforting taste of comfort food with a luxurious touch.

Should you possess a bit of cured fish left, layer it on blinis and crown it with lumpfish caviar. Mini fishcakes are also an ideal choice: If you have remaining fish or flaked salmon, mix it through mashed potato, blend with dill, lemon, and fried leeks, then roll in panko and fry until golden.

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 interior. Blitz old bread into breadcrumbs to coat them, then cook until crisp. Savoury pastry mixtures are another natural home for those crumbs, or use them as a coating for chicken pieces. For flavour, just add a bit of citrus zest and thyme, and they'll sing so much more. Incidentally, buttery pastries make superb coatings, too.

One beloved treat at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Place some holiday meats in an airtight container and store in the freezer. While you're at it, reserve some berry relish and honey ham glaze in the fridge. When needed, defrost the meat, then pop it in a preheated oven with the saved glaze for a short time. Cool and slice thinly, then arrange on top of some sourdough and assemble mini sandwiches with lots of cranberry sauce. Slice into bite-sized pieces for a winner.

Leftover turkey, meanwhile, could be turned into a zingy salad. There’s always a bit of dark meat 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 spoonful of soy and a little spicy oil. Finish with chopped herbs and some green onions, and present in little gem leaves.

Revamping Remaining Veg

Veg, meanwhile, can be scrubbed up and fit for a party with a big batch of fried potato cake. Mix all your leftover veg with fresh herbs, then season and add a binding agent. Cut out portions to roughly the size of blinis, then store in the freezer. Refresh in a preheated oven for a short time and finish with whatever you like—perhaps roast beef and grated horseradish. A good tip, though: set some aside for brunch the next day.