Zamli dates

Our juicy zamli dates from Namibia, specially selected for their succulence and toffee-like flavour, are perfect for breaking your fast. Soft, sticky, moist and sweet, zamli dates are often referred to as “nature’s caramel”.

Find our zamli dates in the stores listed below now.

Halal range

Explore our halal range, from succulent chicken the whole family will love to our delicious ready meals – ideal for those who need a quick and easy solution for Iftar!

Available in selected stores now.

Beautiful baklava

Our sweet and sticky baklava selection is the ultimate treat for Eid. You’ll get 12 hand-crafted pastries in four flavours – pistachio triangles, hazelnut and dark chocolate cubes, almond diamonds and walnut and cinnamon stacks. For something a little more classic, pick up our 8-pack of honey and pistachio baklava. 

Find all our baklava in store now.

Afia’s sesame chicken toasts 

We’ve worked with some of the UK’s top Muslim food bloggers to share a series of recipes to make iftar and suhoor effortless and delicious. 

First up is Afia’s (aka Afelia’s Kitchen) crispy sesame chicken toasts, which are perfect served with sweet chilli or plum dipping sauce. 

Ingredients:

• 450g halal chicken breast fillets
• 2 tbsp dark soy sauce
• 1 tsp fresh ginger, minced
• 2 garlic cloves, minced
• 1 free-range egg
• 2 large spring onions, sliced
• 8-10 slices white bread
• 150g sesame seeds
• 1 litre vegetable oil
• Your favourite dipping sauce, to serve 

1. Roughly blend the chicken breasts in a food processor for 1-2 minutes. Add the soy sauce, ginger, garlic, egg, spring onions and some salt and pepper to the mixture, then blend for a couple more minutes until smooth and paste-like.
   
   
2. Spread 1 large rounded tbsp of the chicken mixture onto each slice of bread. The mixture should coat 8-10 slices of bread.
   
   
3. Tip the sesame seeds onto a large, flat plate or tray, then gently dip each slice of chicken-coated bread face-down into the seeds. Press down gently to ensure the seeds stick. Continue until all the bread slices are coated.
   
   
4. Using scissors, cut each slice of bread diagonally into 4 triangles.
   
   
5. Heat the oil in a large pan. Lower the toasts into the oil, seed-side down, and fry for 2 minutes on each side until golden.
   
   
6. Remove the toasts and place on kitchen paper. Serve with sweet chilli and plum dipping sauces.

Hungry Hijabi’s speedy prawn biryani 

Ingredients:

• 1 box (335g) Collection Madagascan lemon and garlic prawns
• 2 tbsp butter
• 1 onion, thinly sliced
• 1 clove garlic, chopped
• 1 thumb-sized piece ginger, chopped
• 1 jar (180g) M&S Bombay-style spice paste
• 1 tsp M&S ancho chilli flakes
• 3 vine tomatoes, chopped
• 500g M&S pilau rice
• Handful fresh coriander
• 4-6 green bird’s eye chillies
• M&S Indian starter selection, cooked according to pack instructions, to serve (optional)
• M&S Indian-style dips, to serve (optional)

For the salad:

• 3 vine tomatoes, julienned
• 1 red onion, sliced
• 1 cucumber, julienned
• 1 tbsp lime pickle
• 1 lime
• Handful fresh coriander

1. Defrost the prawns and marinate with their lemon and garlic sauce. Set aside.
   
   
2. Heat the butter and 1 tbsp oil in a large saucepan over a low heat. Add the onion, garlic and ginger, then cover and cook for 10 minutes, until softened.
   
   
3. Add the Bombay-style spice paste, ancho chilli flakes and chopped tomatoes to the pan along with 1 tsp salt and a big splash of water. Mix well and cook for a further 10 minutes.
   
   
4. Add the marinated prawns to the pan and cook for 2 minutes, then add the pilau rice and cook for a further 5 minutes. Remove from the heat and garnish with the coriander and chilli.
   
   
5. Combine the salad ingredients in a bowl. Serve everything together with any dips or sides you like.