🔗 Share this article

What kinds of bite-sized appetizers can I prepare 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 clear the decks. The main guideline is to keep things to just one bite—guests don't want to manoeuvre a fork. Guests just want a big hug 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. Small patties are also an ideal choice: Whether you've got leftover smoked haddock or hot smoked salmon, fold it through creamy potatoes, blend with dill, lemon, and caramelized onions, then roll in Japanese breadcrumbs and deep-fry.

You could also have a ball with Spanish croquettes. Prepare the white sauce up to days ahead, then use remaining pork, chicken, or foraged fungi for the filling. Whizz old bread into crumbs to cover them, then fry. Sausage roll fillings are another perfect use for those crumbs, or use them as a jacket for chicken pieces. For flavour, all you need a bit of lemon zest and aromatic herbs, and they'll sing so much more. Incidentally, buttery pastries make superb coatings, too.

One favourite thing at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Get some ham and turkey in an sealed tub and freeze. While you're at it, reserve some cranberry sauce and sweet glaze in the fridge. When needed, thaw the meat, then pop it in a hot oven with the reserved glaze for a short time. Cool and cut into thin pieces, then lay on top of some artisan bread and assemble mini sandwiches with lots of cranberry sauce. Cut into small squares for a surefire hit.

Leftover turkey, meanwhile, could be transformed into a zingy salad. You often have a bit of dark meat left over, and it's ideal for something punchy. Shred the meat, then fry it slowly in a pan, and toss with leftover cranberry sauce loosened with citrus juice, a dash of soy sauce and a little chilli oil. Garnish 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 fried potato cake. Combine all your leftover veg with fresh herbs, then add salt and pepper and add a binding agent. Cut out portions to about the size of small rounds, then store in the icebox. Reheat in a preheated oven for a few minutes and finish with whatever you like—perhaps sliced beef and grated horseradish. A good tip, though: save a stash for a late breakfast the next day.