Festive Finger Food: Ways to Transform Christmas Remains into New Year’s Eve Appetizers

What kinds of bite-sized appetizers can I whip up for New Year’s Eve using my Christmas remaining food that will still feel special?

Finger food needn't 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—no one wants to manoeuvre a fork. Guests are looking for a big hug of comfort food with a luxurious touch.

If you have a bit of smoked salmon left, layer it on blinis and crown it with affordable roe. Mini fishcakes are also an ideal choice: If you have remaining fish or hot smoked salmon, fold it through mashed potato, blend with dill, lemon, and fried leeks, then coat in Japanese breadcrumbs and deep-fry.

You could also get creative with croquetas. Prepare the white sauce a few days ahead, then use remaining pork, chicken, or foraged fungi for the filling. Blitz old bread into breadcrumbs to cover them, then fry. Savoury pastry fillings are another natural home for those breadcrumbs, or use them as a coating for chicken pieces. Seasoning-wise, all you need a bit of lemon zest and aromatic herbs, and they'll sing so much more. Incidentally, croissants make excellent crumbs, too.

One beloved treat at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Place some ham and turkey in an airtight container and freeze. While you're at it, reserve some cranberry sauce and honey ham glaze in the refrigerator. When needed, defrost the meat, then place it in a hot oven with the reserved glaze for a brief period. Let it cool and slice thinly, then lay on top of some artisan bread and start building mini sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a winner.

Leftover turkey, 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 mix with leftover cranberry sauce loosened with lime juice, a spoonful of soy sauce and a little chilli oil. Garnish with chopped 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. Combine all your leftover veg with fresh herbs, then add salt and pepper and add flour. Stamp out portions to roughly the size of blinis, then store in the freezer. Reheat in a preheated oven for a few minutes and top with your choice of topping—perhaps roast beef and grated horseradish. A good tip, though: save a stash for a late breakfast the next day.