🔗 Share this article

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

Party snacks needn't be elaborate, 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 comforting taste of comfort food with a luxurious touch.

If you have a bit of cured fish left, place 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, fold it through mashed potato, blend with fresh herbs, citrus, and caramelized onions, then coat in Japanese breadcrumbs and fry until golden.

You could also get creative with Spanish croquettes. Make the bechamel up to days ahead, then use remaining pork, poultry, or foraged fungi for the filling. Blitz stale bread into crumbs to cover them, then cook until crisp. Sausage roll mixtures are another perfect use for those crumbs, or use them as a jacket for chicken pieces. Seasoning-wise, just add a bit of lemon zest and aromatic herbs, and they'll sing so much more. Incidentally, buttery pastries make superb coatings, too.

One beloved treat at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Get some holiday meats in an sealed tub and store in the freezer. While you're at it, set aside some cranberry sauce and sweet glaze in the refrigerator. When needed, thaw the meat, then place it in a hot oven with the reserved glaze for a brief period. Cool and cut into thin pieces, then arrange on top of some artisan bread and start building mini sandwiches with lots of tangy sauce. Cut into small squares for a surefire hit.

Remaining poultry, meanwhile, could be turned into a zingy salad. You often have a bit of dark meat left over, and it's perfect for something full of flavour. Shred the meat, then crisp it slowly in a pan, and toss with leftover cranberry sauce thinned with lime 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.

Transforming Remaining Veg

Vegetables, 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 add flour. Cut out portions to roughly the size of small rounds, then keep in the icebox. Reheat in a preheated oven for a few minutes and finish with your choice of topping—perhaps sliced beef and grated horseradish. A good tip, though: save a stash for a late breakfast the next day.