Festive Bite-Sized Treats: Ways to Utilize Christmas Leftovers into NYE Canapes

What types of canapes can I whip up for New Year’s Eve using my Christmas leftovers that will still feel special?

Party snacks doesn't have to be fancy, so New Year's offers a great opportunity to clear the decks. The main guideline is to stick to items to just one bite—guests don't want to manoeuvre a fork. Guests just want a big hug of hearty fare with a luxurious touch.

Should you possess a bit of cured fish left, layer it on blinis and crown it with lumpfish caviar. Mini fishcakes are also just the ticket: Whether you've got remaining fish or hot smoked salmon, mix it through creamy potatoes, combine with fresh herbs, citrus, and fried leeks, then roll in panko and deep-fry.

You could also get creative with Spanish croquettes. Make the bechamel a few days ahead, then use remaining pork, poultry, or foraged fungi for the interior. Blitz stale bread into breadcrumbs to cover them, then fry. Sausage roll mixtures are another perfect use for those crumbs, or use them as a coating for bite-sized chicken. For flavour, just add a bit of lemon zest and aromatic herbs, and they'll taste so much more. As an aside, buttery pastries make superb coatings, too.

One beloved treat 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 store in the freezer. While you're at it, reserve some berry relish and sweet glaze in the fridge. When needed, thaw the meat, then place it in a hot oven with the saved glaze for a brief period. Cool and slice thinly, then lay on top of some sourdough and start building sandwiches with lots of tangy sauce. Slice into bite-sized pieces for a winner.

Leftover turkey, meanwhile, could be transformed into a zingy salad. You often have a bit of dark meat left over, and it's perfect for something full of flavour. Shred the meat, then fry it slowly in a pan, and mix with remaining sauce loosened with citrus juice, a spoonful 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 dressed 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 a binding agent. Stamp out portions to about the size of small rounds, then keep in the freezer. Reheat in a preheated oven for a few minutes and finish with your choice of topping—perhaps roast beef and grated horseradish. A good tip, though: set some aside for brunch the next day.