🔗 Share this article

What types of canapes can I whip up 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 chance to clear the decks. The main guideline is to keep things to just one bite—no one wants to manoeuvre a fork. Guests are looking for 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. Small patties are also just the ticket: Whether you've got leftover smoked haddock or flaked salmon, mix it through creamy potatoes, blend with dill, citrus, and fried leeks, then coat 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 mushrooms for the filling. Whizz old bread into breadcrumbs to cover them, then fry. Sausage roll mixtures are another perfect use for those crumbs, or use them as a coating for chicken pieces. Seasoning-wise, just add a bit of citrus zest and aromatic herbs, 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, set aside some berry relish and honey ham glaze in the fridge. When needed, thaw the meat, then place it in a hot oven with the saved glaze for a brief period. Cool and cut into thin pieces, then arrange on top of some artisan bread and assemble sandwiches with lots of cranberry sauce. Cut into small squares for a surefire hit.

Leftover turkey, meanwhile, could be turned into a zingy salad. There’s always a bit of dark meat left over, and it's ideal for something punchy. Pull the meat, then crisp it slowly in a pan, and mix with remaining sauce thinned with lime juice, a dash of soy sauce and a little chilli oil. Garnish with fresh herbs and some sliced spring onion, and serve 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. Mix all your remaining vegetables with fresh herbs, then add salt and pepper and add flour. Stamp out portions to roughly the size of blinis, then store in the icebox. Reheat in a preheated oven for a short time and finish with your choice of topping—perhaps sliced beef and sharp horseradish. A good tip, though: set some aside for a late breakfast the next day.