🔗 Share this article

What kinds of canapes can I whip up for New Year’s Eve using my Christmas remaining food that will still impress guests?

Party snacks doesn't have to be elaborate, so New Year's offers a perfect chance to clear the decks. The key rule is to stick to items to just one bite—guests don't want to handle a fork. Guests just want a comforting taste of comfort food with a decadent twist.

If you have a bit of smoked salmon left, place it on mini pancakes and top it with affordable roe. Mini fishcakes are also just the ticket: Whether you've got leftover smoked haddock or hot smoked salmon, mix it through creamy potatoes, combine with fresh herbs, lemon, and caramelized onions, then roll in Japanese breadcrumbs and deep-fry.

You could also get creative with croquetas. Make the bechamel a few days ahead, then use remaining pork, chicken, or foraged fungi for the interior. Whizz old bread into crumbs to cover them, then cook until crisp. Sausage roll mixtures are another natural home for those breadcrumbs, or use them as a jacket for bite-sized chicken. 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 leftovers sandwich, and that doesn't have to stop after Boxing Day. Get some ham and turkey in an airtight container and store in the freezer. While you're at it, set aside some berry relish and honey ham glaze in the refrigerator. When needed, thaw the meat, then place it in a hot oven with the saved glaze for a short time. Let it cool and cut into thin pieces, then lay on top of some artisan bread and start building sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a surefire hit.

Remaining poultry, meanwhile, could be transformed into a spicy, crisp salad. You often have a bit of dark meat left over, and it's perfect for something full of flavour. Pull the meat, then crisp it slowly in a pan, and toss with leftover cranberry sauce loosened with citrus juice, a spoonful of soy and a little chilli oil. Finish with fresh herbs and some green onions, and serve in little gem leaves.

Transforming Remaining Veg

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Mix all your leftover veg with herbs, then add salt and pepper and add a binding agent. Cut out portions to roughly the size of small rounds, then store in the freezer. Reheat in a preheated oven for a few minutes and finish with your choice of topping—perhaps roast beef and sharp horseradish. A word to the wise, though: save a stash for a late breakfast the next day.