🔗 Share this article

What types 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 fancy, so New Year's offers a great opportunity to use up what's left. The key rule 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.

Should you possess a bit of smoked salmon left, place it on blinis and top it with lumpfish caviar. Small patties are also just the ticket: Whether you've got remaining fish or hot smoked salmon, mix it through mashed potato, blend with fresh herbs, citrus, and caramelized onions, then roll in panko and deep-fry.

You could also get creative with Spanish croquettes. Prepare the white sauce a few days ahead, then use remaining pork, chicken, or foraged fungi for the filling. Whizz old bread into breadcrumbs to cover them, then cook until crisp. Savoury pastry fillings 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, buttery pastries make superb coatings, too.

One favourite thing at this time of year is a leftovers sandwich, and that doesn't have to stop 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 fridge. When needed, thaw the meat, then pop it in a hot oven with the saved glaze for a brief period. Cool and slice thinly, then arrange on top of some sourdough and start building mini sandwiches with lots of tangy sauce. Slice into small squares for a surefire hit.

Remaining poultry, meanwhile, could be transformed into a zingy salad. You often have a bit of turkey leg left over, and it's ideal for something full of flavour. Pull the meat, then crisp it slowly in a pan, and mix with remaining sauce thinned with citrus juice, a spoonful of soy and a little chilli oil. Finish with chopped herbs and some sliced spring onion, and serve in small lettuce cups.

Revamping Remaining Veg

Veg, meanwhile, can be scrubbed up and ready to party with a big batch of fried potato cake. Mix all your leftover veg with herbs, then add salt and pepper and add a binding agent. Cut out portions to roughly the size of blinis, 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 word to the wise, though: set some aside for a late breakfast the next day.