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Wishing you a sweet new year!

From velvety honey to juicy pomegranates, our delicious New Year treats will make your celebrations extra sweet! Here’s to a fruitful year ahead

Happy Rosh Hashanah
A selection of Collection honeys

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.

Here’s to a very fruitful New Year

Our ruby pomegranates, with their jewel-like seeds hidden inside, are sourced from M&S Select Farms we know and trust.


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

Greetings cards

Wish your loved ones a happy, healthy and sweet New Year with our selection of Rosh Hashanah greetings cards, available in store now. 

Greeting cards

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.

Caramelised apple and summer fruit shortcut custard tart

Chef Amir Batito shared with us the secret to restaurant-quality crème pâtissière (aka confectioner’s custard) in minutes, and it couldn’t be simpler. It tastes amazing in this tart, topped with caramelised apples and summer berries

Ingredients (serves 8-10)

For the crème pâtissière

335ml whole milk
80g golden caster sugar
1 tsp vanilla essence
2 egg yolks
40g cornflour
200ml double cream

3 Pink Lady apples, cored and chopped into ½cm dice
50g golden caster sugar
2 tbsp Collection Select Farms British honey
1 M&S all-butter sweet pastry case
150g blackberries
150g raspberries
150g blueberries
Handful mint, leaves picked, to garnish (optional)

  1. First, begin making the crème pâtissière. Warm 300ml of the milk with the sugar, the vanilla and a pinch of salt in a medium-sized pan until it starts to boil.
  2. Mix the egg yolks, the cornflour and the remaining milk in a small bowl.
  3. When the milk is hot, tip a little into the cornflour mixture and stir. Then tip the entire contents of the bowl into the pan and whisk quickly until it starts to thicken and any lumps have dissolved. Once thickened, avoid whisking it too much, or it will become liquid again.
  4. Pour into a bowl, cover and leave to cool, then put into the fridge.
  5. When ready to serve, sieve out any lumps. Beat the double cream until firm but not too solid, then fold the cream into the custard mixture. You can use it straight away, or refrigerate until needed.
  6. For the apple topping, cook the diced apples, sugar and honey in a large frying pan over a medium heat. Stir frequently until the sugar and honey have melted, then stir constantly until the apples have caramelised and are light golden. Leave to cool.
  7. To assemble, spoon enough of the cold crème pâtissière into the tart to fill it – you may have some left over. Arrange the cooled apples and berries on top and garnish with the mint sprigs, then slice and serve straight away.
Caramelised apple and summer fruit shortcut custard tart

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.

Apple and honey cake

Another creation by Victoria Prever, this sweet treat is the perfect way to greet the new year

Makes 1 bundt cake

4 large eggs, beaten
130g caster sugar
1 tsp vanilla
240ml Collection Select Farms British honey
240ml oil
400g self-raising flour
1½ tsp cinnamon
3 Pink Lady apples, grated
1 tbsp icing sugar, to serve

  1. Preheat the oven to 180°C/160°C fan and carefully grease a 24cm bundt tin. If it has a flat bottom, line it with baking paper.
  2. In a large measuring jug or bowl with a pouring lip, whisk the eggs, sugar and vanilla. Add the honey and oil and whisk again.
  3. Whisk the flour and cinnamon together along with a pinch of salt. Combine the dry and wet ingredients in a large bowl or jug.
  4. Pour ⅓ of the batter into the cake tin. Add half the grated apple. Top with ⅓ more cake batter and the second half of the apple. Top with the remaining cake batter.
  5. Bake for 45-50 minutes, until the cake springs back when gently pressed and a skewer comes out clean when the cake is pierced.
  6. Cool in the tin on a wire rack. Once fully cool, carefully run a knife down the sides to loosen the cake from the tin and, keeping the rack over the bottom, turn the tin upside down. The cake should slide out onto the rack.
  7. Dust the cake with icing sugar. If you’re not serving the cake immediately, wrap and store in an airtight container in a cool place for 2-3 days.
Victoria Prever’s apple and honey cake

Stock up for Rosh Hashanah

Discover your nearest M&S Foodhall with all the ingredients you need for a sweet new year

  • Aberdeen


    Bury the Rock

    Brent Cross

    Camden Town

    Cheetham Hill, Manchester


    Douglas, Isle of Man






    Liffey Valley, Dublin

    London Colney



    Marble Arch

    Mill Hill

    Moortown, Leeds

    Muswell Hill

    Newton Mearns



    South Woodford


    Swiss Cottage

    Temple Fortune




    West Hampstead