🔗 Share this article

What types of canapes can I prepare for New Year’s Eve using my Christmas remaining food that will still feel special?

Finger food doesn't have to be fancy, so New Year's presents a perfect chance 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 big hug of comfort food with a luxurious touch.

If you have a bit of smoked salmon left, place it on blinis and top it with lumpfish caviar. Mini fishcakes are also just the ticket: If you have leftover smoked haddock or hot smoked salmon, mix it through creamy potatoes, blend with dill, lemon, and fried leeks, then roll in Japanese breadcrumbs and fry until golden.

You could also have a ball with Spanish croquettes. Prepare the white sauce up to days ahead, then use leftover ham, poultry, or foraged fungi for the interior. Blitz stale bread into breadcrumbs to cover them, then fry. Savoury pastry 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 thyme, and they'll taste so much more. Incidentally, 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 holiday meats in an airtight container and freeze. While you're at it, set aside some berry relish and sweet glaze in the refrigerator. When needed, defrost the meat, then place it in a hot oven with the saved glaze for a brief period. Cool and cut into thin pieces, then arrange on top of some sourdough and assemble sandwiches with lots of cranberry sauce. Cut into bite-sized pieces for a surefire hit.

Remaining poultry, meanwhile, could be transformed into a zingy salad. There’s always a bit of turkey leg left over, and it's ideal for something punchy. Pull 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 chopped herbs and some green onions, and present in small lettuce cups.

Revamping Remaining Veg

Veg, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Mix all your leftover veg with fresh herbs, then season and add flour. Stamp out portions to about the size of small rounds, then keep in the freezer. Reheat in a hot oven for a short time 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.