A perfect example of practicality and deliciousness, the recipe for Pascal Aussignac’s Roquefort pie with aromatic apricots is actually a very quick assembly job, using filo pastry for a crispy base. It’s also a perfect way to use any leftover blue cheese from the Christmas cheeseboard, and has the bonus of being vegetarian. For something a little more meaty, Simon Rogan’s Goose and chestnut chipolatas can be piped in advance, then fried and cut just before serving.

Another such example is Shaun Rankin’s Curry salted parsnip crisps. Impress your guests with homemade crisps rather than the packet variety and use up leftover root veg buried in the bottom of the fridge – the humble parsnip is given a new lease of life with a simple spiced salt, and this method would easily work for other vegetables such as carrots, sweet potatoes, beetroot and butternut squash.

At the sweeter end of the scale, many ‘normal’ desserts can be adapted for party size servings, and petits fours make for a delicious finish. From the dessert spectrum, tarts and pastries are a good starting point as the pastry gives a sturdy base making them suitable for the finger food category. Individual glasses are also a host’s best friend – mousses, possets and trifles can be made ahead and chilled in dainty portions; just serve with a spoon. Paul Heathcote’s Simple chocolate pots look elegant in little coffee cups, while a glass allows you to see the layers in Alyn William’s Clementine trifle recipe, which is bursting with festive flavour.

Homemade chocolate truffles make a welcome change to the many generic boxes given and received over Christmas, and can be adapted to suit your own tastes. Chocolatier Paul A Young flavours his recipes with anything from tea to Port and Stilton, while Shaun Rankin opts for a simpler, more fun take on the chocolate theme with his White chocolate lollies. If you’ve managed to overdose on chocolate then fruit or nut options are an excellent choice: Robert Thompson’s Clementine jellies would add a splash of colour while Martin Wishart’s Nougat recipe is a seasonal classic. For something a little less sweet, try these sticky figs and see if your guests can guess what the secret ingredient is.

Catering for all tastes and ages can result in a multitude of drinks choices that will only confuse both you and your guests. Keeping things simple is the key; let’s start with water. Often overlooked in favour of mocktails and mixers, several big jugs of iced still or sparkling water flavoured with a few fresh ingredients will tick all the boxes – add sprigs of mint, jewel-like pomegranate seeds, wedges of fresh lemon, lime or orange and you’ve got a deliciously refreshing drink suitable for all ages.

Cocktails can be a great way to use up leftover spirits from Christmas and to show off some impressive flare. However, unless they can be made in bulk, they can become time-consuming and a little impractical, which is why a lot of people stick to beer and wine. If you still fancy mixing your own drinks but don't want to be stuck with a cocktail shaker in your hands all night, you could pair a favourite liqueur, cordial or fruit juice with some bubbly for something quick and easy. Start with peach for an easy Bellini, or try Chambord for something that looks as good as it tastes. The options are endless and all only require a little in the bottom of a glass, topped up with whatever you fancy. Cheers!