🔗 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 needn't be fancy, so New Year's presents a great opportunity to clear the decks. The main guideline is to keep things to just one bite—guests don't want to manoeuvre a fork. People just want a big hug of hearty fare with a decadent twist.

If you have a bit of smoked salmon left, layer it on mini pancakes and crown it with lumpfish caviar. Small patties are also just the ticket: If you have remaining fish or hot smoked salmon, mix it through mashed potato, blend with fresh herbs, citrus, and caramelized onions, then roll in panko and deep-fry.

You could also get creative with Spanish croquettes. Make the bechamel up to days ahead, then use remaining pork, chicken, or mushrooms for the interior. Whizz old bread into crumbs to cover them, then cook until crisp. Sausage roll mixtures are another perfect use for those breadcrumbs, or use them as a coating for bite-sized chicken. For flavour, just add a bit of lemon zest and thyme, and they'll taste so much more. As an aside, 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. Get some ham and turkey in an sealed tub and freeze. While you're at it, reserve some cranberry sauce and sweet glaze in the refrigerator. When needed, defrost the meat, then pop it in a hot oven with the saved glaze for a short time. Cool and cut into thin pieces, then lay on top of some artisan bread and start building mini sandwiches with lots of cranberry sauce. Cut into small squares for a surefire hit.

Leftover turkey, meanwhile, could be turned into a zingy salad. You often have a bit of turkey leg left over, and it's ideal for something punchy. Shred the meat, then fry it slowly in a pan, and mix with leftover cranberry sauce thinned with citrus juice, a dash of soy sauce and a little chilli oil. Finish with fresh herbs and some sliced spring onion, and serve in little gem leaves.

Revamping Remaining Veg

Vegetables, meanwhile, can be dressed up and fit for a party with a big batch of fried potato cake. Mix all your remaining vegetables with herbs, then add salt and pepper and add flour. Stamp out portions to roughly the size of small rounds, then store in the icebox. Refresh in a preheated oven for a short time and finish with whatever you like—perhaps roast beef and sharp horseradish. A word to the wise, though: save a stash for brunch the next day.