Christmas Week Dinner Plan 2026: 5 Quick, Cheap Dinners Before Christmas (US and UK)

Mexican Fish Soup with Zucchini and Corn

A Mexican-style tomato and oregano soup with tender white fish and summer squash, ladled over rice.

Prep 10 min · Cook 18 min · Serves 4 · Amounts are scaled for your household.

Ingredients

• 1¼ cups long-grain white rice
• 1 yellow onion, chopped
• 3 garlic cloves, finely chopped
• 1 zucchini, diced
• 1 (14.5 oz) can diced tomatoes
• 1 cup frozen corn
• ¼ bunch cilantro, chopped
• 1 lb frozen white fish fillets (cod, pollock or tilapia), thawed overnight in the fridge
• 2 limes
• 2 tbsp vegetable oil
• ½ tsp dried oregano
• 2 bay leaves
• 1 vegetable bouillon cube
• salt, to taste

Contains: fish, celery. Check the label: wheat (gluten), milk, soy, sulfites. Always read the labels if you cook for someone with an allergy.

Method

1. Rinse the rice and put it in a saucepan with 1¾ cups (425 ml) of water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
2. Meanwhile, put the kettle on. Heat the vegetable oil in a large saucepan on medium heat and cook the yellow onion for 5 minutes until soft. Add the garlic and dried oregano and cook for 1 minute.
3. Add the zucchini, tomatoes, bay leaves, crumbled bouillon cube, corn and 2¾ cups (625 ml) of just-boiled water. Bring to the boil and simmer for 4 minutes.
4. While it simmers, pat the fish dry with absorbent paper and cut into large chunks. Using a slotted spoon, lower the fish into the soup, then wash your hands, the board and the knife in hot, soapy water. Simmer gently for 4–5 minutes, until opaque and it flakes easily (145°F) and the soup is steaming hot.
5. Lift out the bay leaves, squeeze in the juice of 1 lime and season. Spoon rice into bowls, ladle the soup over and scatter with the cilantro, with the other lime in wedges.

Leftovers: Best eaten straight away; leftover soup keeps in the fridge for 1 day, reheated until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.

Veggie Fajita Bowls with Black Beans and Avocado

Charred fajita-spiced peppers and onions over tomato-cumin rice with black beans, smashed avocado and lime.

Prep 6 min · Cook 24 min · Serves 4 · Amounts are scaled for your household.

Nutrition and cost per serving

Ingredients

• ½ yellow onion, finely chopped
• 1½ cups long-grain white rice
• 2 garlic cloves, finely chopped
• 1½ tbsp tomato paste
• 2 bell peppers, mixed colours, cut into strips
• 1 red onion, cut into thin wedges
• 2 (15 oz) cans black beans, drained and rinsed
• 1 avocado
• 1 lime
• ¼ bunch cilantro, chopped
• 2½ tbsp olive oil
• 1 tsp ground cumin
• 1 vegetable bouillon cube, check the label if cooking gluten-free
• 1 tsp chili powder (mild blend)
• ½ tsp dried oregano
• salt, to taste
• ½ tsp garlic powder

Contains: celery. Check the label: wheat (gluten), milk, soy, sulfites. Always read the labels if you cook for someone with an allergy.

Method

1. Heat 1 tablespoon of the olive oil in a saucepan on medium heat and cook the yellow onion for 2 minutes. Add the rinsed rice, garlic, tomato paste and ground cumin and stir for 1 minute, then add the crumbled bouillon cube and 2¼ cups (525 ml) of water. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
2. Meanwhile, toss the bell peppers and red onion with the chili powder, garlic powder, dried oregano, a good pinch of salt and 1 tablespoon of the oil. Heat the rest of the oil in a large frying pan on high heat and cook for 8–10 minutes, stirring now and then, until soft and charred at the edges.
3. Warm the black beans in a small saucepan with 2½ tablespoons of water and a pinch of salt for 3–4 minutes, until hot.
4. Mash the avocado with the juice of half the lime and a pinch of salt.
5. Divide the rice between bowls and top with the peppers and onions, the beans and the avocado. Scatter with the cilantro and serve with the rest of the lime in wedges.

Leftovers: The peppers and beans keep in the fridge for 2 days; reheat until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.

Spaghetti with Fried Eggs and Garlic Crumbs

A Neapolitan store-cupboard classic: garlic and olive oil spaghetti with crisp crumbs and a fried egg.

Prep 5 min · Cook 20 min · Serves 4 · Amounts are scaled for your household.

Nutrition and cost per serving

Ingredients

• 12 oz dried pasta (penne, rotini or spaghetti), spaghetti
• 2 oz panko breadcrumbs
• ½ lemon
• 4 garlic cloves, thinly sliced
• ½ bunch parsley, chopped
• 4 large eggs
• salt, to taste
• ¼ cup olive oil
• black pepper, to taste

Contains: wheat (gluten), egg. Check the label: milk. Always read the labels if you cook for someone with an allergy.

Method

1. Bring a large pan of salted water to the boil (start with water from the kettle) and cook the pasta for 10–12 minutes, or as the packet says, until just tender.
2. Meanwhile, heat 1 tablespoon of the olive oil in a large frying pan on medium heat and toast the panko for 3–4 minutes, stirring, until golden and crisp. Tip into a bowl and mix with the zest of the lemon and a pinch of salt.
3. Wipe out the pan, add 3½ tablespoons of the oil and the garlic and cook gently for 2 minutes until pale golden. Take off the heat.
4. Drain the pasta, saving a mugful of the cooking water. Toss the pasta into the garlic oil with a splash of the water and the parsley, season with black pepper and divide between plates.
5. Heat the rest of the oil in a second frying pan on medium heat and fry the eggs for 3–4 minutes until the whites are completely set and crisp at the edges; cook the yolks until firm for pregnant women, young children and older people. Put an egg on each plate and scatter over the crumbs.

Leftovers: Best eaten straight away.

Beef and Bean Chili with Zucchini and Corn

Browned beef simmered with black beans, tomatoes, cumin and oregano, with soft summer squash and kernels.

Prep 9 min · Cook 21 min · Serves 4 · Amounts are scaled for your household.

Nutrition and cost per serving

Ingredients

• 1 yellow onion, chopped
• 2 garlic cloves, finely chopped
• 1 zucchini, diced
• 1¼ cups frozen corn
• 1 (15 oz) can black beans, drained and rinsed
• 1 lb ground beef (80/20)
• 1½ tbsp tomato paste
• 1 (14.5 oz) can diced tomatoes
• 1 lime, cut into wedges
• 2½ tsp vegetable oil
• 2½ tsp chili powder (mild blend)
• 1 tsp ground cumin
• 1 tsp dried oregano
• ¼ tsp ground cinnamon
• 1 vegetable bouillon cube
• salt, to taste

Contains: celery. Check the label: wheat (gluten), milk, soy, sulfites. Always read the labels if you cook for someone with an allergy.

Method

1. Heat the vegetable oil in a large heavy pot on medium-high heat. Add the yellow onion and the ground beef, then wash your hands after handling the raw meat. Cook for 7 minutes, breaking up the meat with a wooden spoon, until browned.
2. Stir in the garlic, chili powder, ground cumin, dried oregano, ground cinnamon and tomato paste for 1 minute.
3. Add the tomatoes, black beans, the crumbled bouillon cube and ½ cup (100 ml) of water. Bring to a simmer, cover and cook for 8 minutes, stirring now and then.
4. Stir in the zucchini and corn and simmer uncovered for 5 minutes more, until the vegetables are tender and steaming hot and the beef is cooked through with no pink left (160°F).
5. Season with salt and serve with the lime wedges for squeezing.

Leftovers: Fridge for 3 days or freeze for 3 months; reheat until piping hot.

Sheet-Pan Pork Katsu with Cabbage

Panko-crumbed pork chops baked crisp on a tray, with rice, shredded cabbage and a sweet-tangy katsu sauce.

Prep 10 min · Cook 19 min · Serves 4 · Amounts are scaled for your household.

Ingredients

• 1½ cups long-grain white rice
• 3 oz panko breadcrumbs
• 1.25 lb boneless pork chops
• 1 large egg
• 8 oz green cabbage, very finely shredded
• ½ lemon
• 2½ tbsp vegetable oil
• 2 tbsp all-purpose flour
• 2½ tbsp ketchup
• 2½ tsp soy sauce
• 2½ tsp honey
• 1 tsp Dijon mustard
• salt, to taste
• black pepper, to taste

Contains: wheat (gluten), egg, soy, mustard, sulfites. Check the label: milk, celery. Always read the labels if you cook for someone with an allergy.

Method

1. Rinse the rice until the water runs clear, then put it in a saucepan with 2¼ cups (525 ml) of water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
2. Heat the oven to 425°F and brush a large baking tray with 1 tablespoon of the vegetable oil. Toss the panko with the rest of the oil in a shallow bowl.
3. Season the pork chops with salt and black pepper. Put the all-purpose flour on a plate and beat the eggs in a shallow bowl. Dip each chop in flour, then egg, then press into the panko. Lay on the tray, then wash your hands after handling the raw meat.
4. Bake for 15–18 minutes until the crumb is golden and the pork is cooked to 145°F in the middle. For anyone pregnant, cook until no pink remains (160°F). Rest for 3 minutes, then slice into strips.
5. Meanwhile, mix the ketchup, soy sauce, honey and Dijon mustard for the sauce and toss the green cabbage with the juice of the lemon.
6. Serve the katsu on the rice with the cabbage and a drizzle of the sauce.

Leftovers: Best eaten fresh, while the crumb is crisp; leftover pork keeps in the fridge for 2 days. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.

Tomato and Egg Stir-Fry with Cabbage and Rice

Soft scrambled eggs in a sweet-savoury tomato sauce, with garlicky stir-fried cabbage and fluffy rice.

Prep 8 min · Cook 22 min · Serves 4 · Amounts are scaled for your household.

Nutrition and cost per serving

Ingredients

• 275 g long-grain rice
• 7 eggs
• 4½ tomatoes, cut into wedges
• 275 g white cabbage, finely shredded
• 3 garlic cloves, thinly sliced
• ½ bunch spring onions, sliced
• 2 tbsp tomato ketchup
• 2 tsp sugar
• 2 tsp soy sauce
• 1 tsp cornflour
• 1 tsp toasted sesame oil
• 3½ tbsp vegetable oil
• salt, to taste

Contains: egg, soya, sesame. Check the label: gluten, celery. Always read the labels if you cook for someone with an allergy.

Method

1. Rinse the rice and put it in a saucepan with 525 ml of water. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
2. Beat the eggs with a pinch of salt and the toasted sesame oil. In a cup, mix the tomato ketchup, sugar, soy sauce and cornflour with 100 ml of water.
3. Heat 1 tablespoon of the vegetable oil in a wok or large frying pan on high heat and stir-fry the white cabbage with a third of the garlic for 3–4 minutes, until wilted and catching at the edges. Season with salt and tip into a dish.
4. Add 2 tablespoons of oil to the pan on medium-high heat, pour in the eggs and stir gently for 1–2 minutes, until softly scrambled and just set. Tip onto a plate.
5. Add the last tablespoon of oil and the rest of the garlic, then the tomato, and cook for 3–4 minutes, until the tomatoes soften and release their juice. Stir the sauce, pour it in and bubble for 1 minute, until glossy.
6. Return the eggs with the spring onions and fold together for 30 seconds. Serve with the rice and the cabbage.

Leftovers: Best eaten straight away. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.

Greek Lemon Fish with Crispy Potatoes

Lemon, garlic and oregano white fish and crisp potatoes from the air fryer, with a tomato and cucumber salad.

Prep 7 min · Cook 23 min · Serves 4 · Amounts are scaled for your household.

Nutrition and cost per serving

Ingredients

• 525 g white potatoes, cut into small cubes
• 1 lemon
• 1 garlic clove
• 450 g frozen white fish fillets (cod, pollock or basa), 4 fillets, thawed overnight in the fridge
• 2½ tomatoes
• 1 cucumber
• ¼ red onion
• 3½ tbsp olive oil
• 1 tsp dried oregano
• ½ tsp garlic granules
• salt, to taste
• black pepper, to taste

Contains: fish. Always read the labels if you cook for someone with an allergy.

Method

1. Heat the air fryer to 200°C. Toss the potatoes with 1 tablespoon of the olive oil, half the dried oregano, the garlic granules and a good pinch of salt. Air-fry for 14–15 minutes, shaking twice, until golden and crisp, then tip into a warm dish.
2. Meanwhile, mix 2 tablespoons of the oil with the zest and juice of half the lemon, the garlic, finely grated, the rest of the oregano and a pinch of salt and black pepper. Pat the fish dry and brush with this mixture. Wash your hands after handling the raw fish.
3. Using a fish slice, air-fry the fish in a single layer for 8 minutes, until opaque and the flesh flakes easily (63°C).
4. While the fish cooks, use a clean board and knife to chop the tomato and cucumber, thinly slice the red onion and toss with the rest of the oil and a pinch of salt.
5. Wash the fish slice before using it to serve. Serve the fish with the potatoes, the salad and the rest of the lemon in wedges.

Leftovers: Best eaten fresh; leftover fish keeps in the fridge for 1 day. Reheat until piping hot.

Honey-Mustard Pork Chop Salad with Apple

Seared paprika pork chops sliced over romaine, apple, tomatoes and red onion with a honey-mustard dressing.

Prep 5 min · Cook 12 min · Serves 4 · Amounts are scaled for your household.

Nutrition and cost per serving

Ingredients

• 475 g pork loin steaks
• 1 romaine lettuce
• 1 apple
• 175 g cherry tomatoes
• ¼ red onion
• ½ tsp smoked paprika
• ½ tsp garlic granules
• 2½ tsp vegetable oil
• 2½ tbsp olive oil
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 2½ tsp cider or white wine vinegar
• salt, to taste
• black pepper, to taste

Contains: mustard, sulphites. Check the label: egg. Always read the labels if you cook for someone with an allergy.

Method

1. Pat the pork steaks dry and sprinkle with the smoked paprika, garlic granules, ½ teaspoon of salt and some black pepper, then wash your hands in hot, soapy water.
2. Heat the vegetable oil in a large frying pan on medium-high heat. Using tongs, lay the chops in the pan and cook for 3–4 minutes each side, until golden and they reach 63°C. For anyone pregnant, cook until no pink remains (71°C). Rest for 3 minutes.
3. Meanwhile, whisk the olive oil, honey, Dijon mustard, cider or white wine vinegar and a pinch of salt. On a clean board, chop the romaine, core and thinly slice the apple, halve the cherry tomatoes and thinly slice the red onion, then toss with half the dressing.
4. Wash the tongs before handling the cooked pork chops. Slice the pork, lay it over the salad and drizzle with the rest of the dressing.

Leftovers: The cooked pork keeps in the fridge for 2 days; dress the salad just before eating.

Beef and Bean Chilli with Courgette and Sweetcorn

Browned beef simmered with black beans, tomatoes, cumin and oregano, with soft summer squash and kernels.

Prep 9 min · Cook 21 min · Serves 4 · Amounts are scaled for your household.

Nutrition and cost per serving

Ingredients

• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 1 courgette, diced
• 175 g frozen sweetcorn
• 1 × 400 g tin black beans, drained and rinsed
• 450 g beef mince (20% fat)
• 25 g tomato purée
• 1 × 400 g tin chopped tomatoes
• 1 lime, cut into wedges
• 2½ tsp vegetable oil
• 2½ tsp mild chilli powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• ¼ tsp ground cinnamon
• 1 vegetable stock cube
• salt, to taste

Contains: celery. Check the label: gluten, milk, soya, sulphites. Always read the labels if you cook for someone with an allergy.

Method

1. Heat the vegetable oil in a large heavy pot on medium-high heat. Add the onion and the beef mince, then wash your hands after handling the raw meat. Cook for 7 minutes, breaking up the meat with a wooden spoon, until browned.
2. Stir in the garlic, chilli powder, ground cumin, dried oregano, ground cinnamon and tomato purée for 1 minute.
3. Add the tomatoes, black beans, the crumbled stock cube and 100 ml of water. Bring to a simmer, cover and cook for 8 minutes, stirring now and then.
4. Stir in the courgette and sweetcorn and simmer uncovered for 5 minutes more, until the vegetables are tender and steaming hot and the beef is cooked through with no pink left (71°C).
5. Season with salt and serve with the lime wedges for squeezing.

Leftovers: Fridge for 3 days or freeze for 3 months; reheat until piping hot.

Turkey Patties with Cabbage, Peas and Gravy

Thin, well-browned thyme and mustard turkey patties with soft buttered cabbage and peas and a quick pan gravy.

Prep 8 min · Cook 15 min · Serves 4 · Amounts are scaled for your household.

Nutrition and cost per serving

Ingredients

• 275 g white cabbage
• 175 g frozen peas
• 25 g butter
• 450 g turkey mince
• ½ tsp dried thyme
• ½ tsp garlic granules
• 1 tsp Dijon mustard
• 2 tbsp vegetable oil
• 1 vegetable stock cube
• 2 tsp cornflour
• salt, to taste
• black pepper, to taste

Contains: milk, mustard, celery, sulphites. Check the label: gluten, egg, soya. Always read the labels if you cook for someone with an allergy.

Method

1. Finely shred the white cabbage. Put it in a saucepan with the peas, half the butter, a pinch of salt and 2½ tablespoons of water, cover and set aside.
2. Mix the turkey mince with the dried thyme, garlic granules, Dijon mustard, salt and black pepper and roll into 8 balls on a plate. Wash your hands after handling the raw meat.
3. Heat the vegetable oil in a large frying pan on medium-high heat and set the cabbage pan on medium heat. Using a spatula, put 4 balls in the frying pan and press each one flat with the spatula.
4. Cook for 3 minutes until well browned, flip and cook for 2 minutes more, until cooked through with no pink inside (74°C). Using a clean spatula, lift onto a clean plate and keep warm, then repeat with the rest. Meanwhile, let the cabbage steam for 5–6 minutes, shaking the pan once, until tender and the peas are steaming hot.
5. Crumble the stock cube into the frying pan, add 200 ml of water and the cornflour mixed with 1 tablespoon of cold water, and bubble for 1–2 minutes, scraping up the browned bits, until thickened. Stir in the rest of the butter and serve over the patties with the cabbage and peas.

Leftovers: Fridge for 2 days; reheat until piping hot.