Keep Rosh Hashanah sweet

Our new and exclusive Collection honeys – including truffle-infused acacia honey, orange and cinnamon honey and organic Zambian honey with walnuts – taste delicious with sweet, crunchy apples. Try our Collection Select Farms British honey – it’s harvested by hand from individual apiaries situated on M&S Select Farms, each providing a unique flavour.

Beautiful new-year blooms

Available in store from 23 September, our Jewish New Year celebration bouquet contains white Avalanche™ roses, fragrant oriental lilies and scented eucalyptus – the perfect gift or centrepiece for your dinner table. Plus, discover our online bouquets that are delivered direct to the doorstep for free. 

Shop flowers online

Serve up a delicious honey cake

Created for us by Victoria Prever, food editor at The Jewish Chronicle, this tasty honey cake idea is guaranteed to wow

Makes 2 loaves

220g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
1 heaped tsp ground cinnamon
1 tsp ground ginger
Pinch all spice (optional)
125ml vegetable oil
85ml honey
85ml golden syrup
75g caster sugar
50g soft brown sugar (dark or light)
125ml freshly brewed coffee (or strong tea), warm but not boiling
2 large eggs, beaten
80ml orange juice
Handful flaked almonds, to decorate (optional)

1. Preheat the oven to 180°C/160°C and line 2 loaf tins (21cm x 11cm) with parchment.

2. In a large bowl, whisk the flour, baking powder, bicarbonate of soda and spices along with a pinch of salt.

3. In another bowl or large measuring jug, mix together the oil, honey, golden syrup, sugars and coffee. Stir to dissolve the sugars and to combine everything, then stir in the beaten eggs and orange juice.

4. Pour the wet ingredients into the dry ingredients, whisking as you go. Stop whisking as soon as they’re combined, with no floury lumps, then divide the mixture equally between the two tins. Sprinkle with almonds, if using.

5. Bake for 30-35 minutes, until the cakes spring back when gently pressed – the centres will firm up last, so press lightly on the edges. Make sure they’re cooked through, but be careful not to overbake, or they will be dry.

6. Cool the cakes in the tins on a wire rack. Once fully cooled, remove from the tins. You can eat them on the day, but the flavours will be even better if you wrap the cakes in baking parchment or foil and cling film, then store for 3 days or more.

Harissa tuna with pomegranate and cucumber salsa

Impress everyone at the table this new year with these delicately spiced tuna steaks and a refreshing pomegranate and cucumber salsa

Ingredients (serves 4)

4 tuna steak fillets
2 tbsp M&S rose harissa paste

For the salsa:

½ small red onion, finely diced
⅓ cucumber, seeds scraped out, finely diced
60g pitted olives (black or green), finely diced
75g pomegranate seeds (approximately ½ pomegranate), plus extra to garnish
50g coriander, leaves picked, most roughly chopped and a few left whole
1 lime, zest and juice

1. Put the harissa paste and 1 tbsp extra virgin olive oil into a non-reactive flat dish. Stir to combine, then drop in the tuna steaks, turning them so they’re all completely coated in the harissa mixture. Set aside for up to 2 hours.
2. Meanwhile, make the salsa. Put the red onion, cucumber, olives, pomegranate seeds and chopped coriander into a mixing bowl. Stir to combine.
3. Add the lime zest and juice, season with salt and black pepper and mix again. Chill for a minimum of 1 hour to allow the flavours to develop.
4. When ready to serve, heat a griddle pan on the hob over a high heat, or heat your overhead grill to its highest setting.
   
5. Lay the tuna steaks on the griddle pan or grill, and cook for 1-2 minutes per side.
6. Divide the tuna steaks between four plates and top with the salsa. Scatter with the remaining pomegranate seeds and coriander leaves.