🔗 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 fancy, so New Year's presents 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 handle a fork. People are looking for a comforting taste of comfort food with a luxurious touch.

If you have a bit of smoked salmon left, layer it on blinis and top it with affordable roe. Mini fishcakes are also just the ticket: If you have remaining fish or hot smoked salmon, fold it through mashed potato, combine with dill, citrus, and caramelized onions, then roll in panko and deep-fry.

You could also get creative with Spanish croquettes. Make the bechamel up to days ahead, then use remaining pork, chicken, or foraged fungi for the filling. Blitz stale bread into breadcrumbs to coat them, then cook until crisp. Savoury pastry mixtures are another perfect use for those crumbs, or use them as a jacket for chicken pieces. Seasoning-wise, all you need a bit of lemon zest and aromatic herbs, and they'll taste so much more. As an aside, 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, set aside some berry relish and sweet glaze in the fridge. When needed, thaw the meat, then place it in a preheated oven with the reserved glaze for a brief period. Cool and cut into thin pieces, 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. You often have a bit of dark meat left over, and it's perfect for something punchy. Pull the meat, then crisp it slowly in a pan, and toss with remaining sauce thinned with lime juice, a spoonful of soy sauce and a little chilli oil. Finish with fresh herbs and some green onions, and present in small lettuce cups.

Revamping Remaining Veg

Veg, meanwhile, can be dressed up and ready to party with a big batch of fried potato cake. Mix all your remaining vegetables with herbs, then add salt and pepper and incorporate a binding agent. Stamp out portions to roughly the size of small rounds, then keep in the freezer. Refresh in a preheated oven for a few minutes and top with whatever you like—perhaps roast beef and grated horseradish. A word to the wise, though: save a stash for a late breakfast the next day.