🔗 Share this article

What kinds of bite-sized appetizers can I prepare for New Year’s Eve using my Christmas remaining food that will still impress guests?

Finger food doesn't have to be elaborate, so New Year's presents a perfect opportunity to use up what's left. The key rule is to stick to items to just one bite—no one wants to handle a fork. Guests just want a big hug of hearty fare with a luxurious touch.

Should you possess a bit of smoked salmon left, place it on blinis and top it with affordable roe. Small patties are also an ideal choice: If you have leftover smoked haddock or hot smoked salmon, mix it through creamy potatoes, combine with dill, citrus, and fried leeks, then roll in panko 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 filling. Whizz stale bread into crumbs to coat them, then fry. Sausage roll mixtures are another perfect use for those crumbs, or use them as a coating for chicken pieces. For flavour, all you need a bit of citrus zest and aromatic herbs, and they'll taste so much more. Incidentally, croissants make superb crumbs, too.

One beloved treat at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Place some ham and turkey in an sealed tub and store in the freezer. While you're at it, set aside some cranberry sauce and honey ham glaze in the refrigerator. When needed, defrost the meat, then pop it in a hot oven with the saved glaze for a brief period. Cool and slice thinly, then lay on top of some artisan bread and assemble sandwiches with lots of cranberry sauce. Slice into small squares for a winner.

Remaining poultry, meanwhile, could be turned into a spicy, crisp salad. There’s always a bit of turkey leg left over, and it's ideal for something punchy. Shred the meat, then crisp it slowly in a pan, and toss with leftover cranberry sauce thinned with lime juice, a dash of soy sauce and a little chilli oil. Finish with fresh herbs and some sliced spring onion, and present in little gem leaves.

Revamping Remaining Veg

Veg, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Combine all your leftover veg with fresh herbs, then season and incorporate flour. Stamp out portions to about the size of small rounds, then store in the icebox. Reheat in a hot oven for a short time and top with your choice of topping—perhaps sliced beef and grated horseradish. A word to the wise, though: save a stash for a late breakfast the next day.