🔗 Share this article

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

Party snacks needn't be fancy, so New Year's presents a perfect 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. People just want a comforting taste of comfort food with a luxurious touch.

If you have a bit of cured fish left, place it on blinis and crown it with affordable roe. Small patties are also an ideal choice: If you have leftover smoked haddock or hot smoked salmon, mix it through mashed potato, combine with dill, citrus, and caramelized onions, then roll in panko and deep-fry.

You could also get creative with croquetas. Prepare the white sauce up to days ahead, then use leftover ham, chicken, or foraged fungi for the interior. Blitz old bread into breadcrumbs to cover them, then cook until crisp. Savoury pastry fillings are another perfect use for those crumbs, or use them as a coating for chicken pieces. Seasoning-wise, just add a bit of lemon zest and thyme, and they'll taste so much more. As an aside, croissants make excellent coatings, too.

One favourite thing at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Get some holiday meats in an sealed tub and freeze. While you're at it, reserve some cranberry sauce and honey ham glaze in the fridge. When needed, defrost the meat, then pop it in a preheated oven with the reserved glaze for a brief period. Cool and slice thinly, then arrange on top of some artisan bread and start building mini sandwiches with lots of tangy sauce. Cut into small squares for a winner.

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. Shred the meat, then crisp it slowly in a pan, and toss with leftover cranberry sauce thinned with citrus juice, a dash of soy and a little chilli oil. Finish with fresh herbs and some sliced spring onion, and serve in little gem leaves.

Transforming Remaining Veg

Veg, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Mix all your leftover veg with fresh herbs, then season and incorporate flour. Stamp out portions to roughly the size of small rounds, then store in the freezer. Reheat in a hot oven for a few minutes and finish with whatever you like—perhaps roast beef and sharp horseradish. A good tip, though: save a stash for a late breakfast the next day.