Holiday Finger Food: How to Utilize Christmas Leftovers into New Year’s Eve Canapes

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

Finger food needn't be fancy, so New Year's presents a perfect chance to use up what's left. The main guideline is to stick to items to just one bite—no one wants to manoeuvre a fork. People are looking for a comforting taste of hearty fare with a luxurious touch.

If you have a bit of cured fish left, layer it on mini pancakes and crown it with affordable roe. Mini fishcakes are also an ideal choice: If you have leftover smoked haddock or hot smoked salmon, fold it through creamy potatoes, combine with fresh herbs, lemon, and fried leeks, then coat in panko and fry until golden.

You could also have a ball with croquetas. Make the bechamel up to days ahead, then use leftover ham, chicken, or mushrooms for the filling. Whizz stale bread into crumbs to cover them, then cook until crisp. Savoury pastry fillings are another perfect use for those breadcrumbs, or use them as a jacket for chicken pieces. For flavour, all you need a bit of citrus zest and thyme, and they'll sing so much more. As an aside, croissants make superb crumbs, too.

One beloved treat at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Get some holiday meats in an airtight container and store in the freezer. While you're at it, set aside some cranberry sauce and sweet glaze in the fridge. When needed, defrost 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. Slice into small squares for a surefire hit.

Leftover turkey, meanwhile, could be turned into a spicy, crisp salad. You often have a bit of turkey leg left over, and it's perfect for something punchy. Shred the meat, then crisp it slowly in a pan, and toss with remaining sauce loosened with citrus juice, a spoonful of soy and a little chilli oil. Finish with chopped herbs and some sliced spring onion, and present in little gem leaves.

Transforming Remaining Veg

Veg, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Mix all your leftover veg with fresh herbs, then season and add a binding agent. Cut out portions to roughly the size of blinis, then store in the icebox. Refresh in a preheated oven for a few minutes and top with whatever you like—perhaps sliced beef and sharp horseradish. A word to the wise, though: save a stash for brunch the next day.