🔗 Share this article Holiday Finger Food: Ways to Utilize Christmas Leftovers into New Year’s Eve Canapes What types of canapes can I prepare for New Year’s Eve using my Christmas remaining food that will still seem festive? Party snacks doesn't have to be fancy, so New Year's presents a great chance to clear the decks. The main guideline is to stick to items to just one bite—no one wants to manoeuvre a fork. Guests just want a comforting taste of comfort food with a decadent twist. Should you possess a bit of cured fish left, layer it on mini pancakes and crown it with lumpfish caviar. Mini fishcakes are also an ideal choice: Whether you've got leftover smoked haddock or hot smoked salmon, fold it through mashed potato, blend with fresh herbs, citrus, and fried leeks, then roll in panko and deep-fry. You could also have a ball with croquetas. Prepare the white sauce a few days ahead, then use remaining pork, chicken, or mushrooms for the interior. Blitz stale bread into breadcrumbs to cover them, then cook until crisp. Sausage roll fillings are another natural home for those crumbs, or use them as a jacket for chicken pieces. Seasoning-wise, all you need a bit of citrus zest and thyme, and they'll taste so much more. As an aside, 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. Get some ham and turkey in an sealed tub and store in the freezer. While you're at it, reserve some cranberry sauce and honey ham glaze in the fridge. When needed, thaw 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 sourdough and assemble mini sandwiches with lots of cranberry sauce. Cut into small squares for a winner. Leftover turkey, meanwhile, could be turned into a zingy salad. There’s always a bit of turkey leg left over, and it's ideal for something full of flavour. 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 spicy oil. Garnish with chopped herbs and some green onions, and serve in little gem leaves. Transforming Remaining Veg Veg, meanwhile, can be dressed up and fit for a party with a big batch of bubble and squeak. Mix all your remaining vegetables with herbs, then add salt and pepper and incorporate a binding agent. Stamp out portions to about the size of small rounds, then store in the freezer. Reheat in a hot oven for a short time and top with whatever you like—perhaps roast beef and grated horseradish. A good tip, though: set some aside for a late breakfast the next day.