We had chilled smoked Snowy Mountains trout with about 16 different salads for Christmas lunch – seafood is an Australian tradition, as is not cooking for Christmas, when our December temperatures here in Canberra can reach over the century in the old money (over 38°C in the new).
I had intended to get a cooked and chilled lobster as well, as they have been absurdly-cheap with the local market flooded with all the lobsters that were grown to export to China before the Emperor for Life decided he needed to punish Australia for speaking truth to power, but the three supermarkets I tried had sold out when I was shopping on Wednesday afternoon.
The only remotely-original salads I made were two of the easiest and quickest ones, a recipe I kept after splitting with my ex. Just put a spoonful of light sour cream in the bottom of a small bowl, and pick a handful of seedless grapes (red or green or both) from the bunch to toss in and stir until well-coated. Repeat the process with a second bowl and a handful of pitted fresh cherries (or combine with the grapes for something in traditional Christmas colours!).
I also had a small plate of apricots freshly picked from my own tree, which somehow also screams Christmas to me.
As for your second question, I have no experience with those services that provide you with a box of ingredients for a meal, nor with ordering takeaway through UberEats and the like, but I have been a regular consumer of Woolworths’ Indian convenience meals since they had an Indian chef actually cooking the range to sample in my local Woolies many years ago. (I bored him rigid with my tales of disappointing Indian meals during the many months I spent in India over many visits back in the last millennium, and my theories of why Australia cooks better Indian food than India does!)
I find they freeze well (even the ones that are half rice half main) and I always have a couple in my freezer for those many occasions when I don’t feel like cooking.