What canapes can I make for New Year’s Eve with my Christmas leftovers that will still feel special?
Ella, via email
Finger food needn’t be fancy, so New Year is a good opportunity to clear the decks. The only real rule is to keep things to just one bite – no one wants to be manoeuvring a fork, after all. “People just want a big hug of comfort food with a decadent twist,” says Max Bergius, founder of Secret Smokehouse in east London. “If you’ve got a bit of smoked salmon left, get that on blinis and top with lumpfish caviar, which is only £2-£3 per 50g pot.” Mini fishcakes would also be just the ticket: “Whether you’ve got leftover smoked haddock or hot smoked salmon, fold it through mashed potato, mix with dill, lemon and fried leeks, then roll in panko and deep-fry.”
Ella could also have a ball with croquetas, too, says Nieves Barragàn Mohacho, chef-director of Sabor and Legado, both in London. “Make the bechamel up to three days ahead, then use leftover ham or chicken, or mushrooms, for the filling. Whizz old bread into crumbs to coat, then fry.” Sausage roll fillings are, of course, another natural home for those crumbs, or use them as a jacket for chicken pieces, says Joanna Brennan, co-founder of Pump Street Bakery in Orford, Suffolk. “Seasoning-wise, all you need is a bit of lemon zest and thyme, and they’ll sing so much more.” Incidentally, she adds, croissants make excellent crumbs, too: “You know how people use cornflakes to bread chicken? Well, croissant crumbs are also delicious.” (As are croissant crisps: “Thinly slice croissants, bake low and slow, then dip in melted chocolate flavoured with orange zest.”)
