🔗 Share this article

What types of bite-sized appetizers can I whip up for New Year’s Eve using my Christmas leftovers that will still impress guests?

Finger food needn't be fancy, so New Year's offers a perfect opportunity to use up what's left. The key rule is to keep things to just one bite—no one wants to handle a fork. Guests just want a comforting taste of hearty fare with a luxurious touch.

If you have a bit of smoked salmon left, layer it on blinis and crown it with lumpfish caviar. Small patties are also just the ticket: If you have leftover smoked haddock or hot smoked salmon, mix it through mashed potato, combine with dill, lemon, and caramelized onions, then roll in panko and deep-fry.

You could also get creative with croquetas. Prepare the white sauce up to days ahead, then use remaining pork, chicken, or foraged fungi for the filling. 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 jacket for bite-sized chicken. Seasoning-wise, all you need a bit of citrus zest and aromatic herbs, and they'll sing 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 doesn't have to stop after Boxing Day. Get some holiday meats in an airtight container and freeze. While you're at it, set aside some berry relish and honey ham glaze in the fridge. When needed, defrost the meat, then place it in a preheated oven with the reserved glaze for a brief period. Let it cool and slice thinly, then arrange on top of some sourdough and start building mini sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a winner.

Remaining poultry, meanwhile, could be turned into a spicy, crisp salad. There’s always 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 lime juice, a dash of soy 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 ready to party with a big batch of bubble and squeak. Mix all your remaining vegetables with herbs, then add salt and pepper and incorporate a binding agent. Stamp out portions to roughly the size of small rounds, then store in the freezer. Reheat in a preheated oven for a short time and top with your choice of topping—perhaps sliced beef and grated horseradish. A good tip, though: set some aside for brunch the next day.