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Get ready for Ramadan

We would like to wish all our Muslim customers Ramadan Kareem. Pop into selected stores (see full list below) to pick up your Ramadan essentials, including our new countdown to Eid calendar and delicious dates 

Countdown to Eid calendar

Countdown to Eid calendar

Break your fast each evening with our countdown to Eid calendar. It contains 30 hand-decorated date bites in five unique flavours – rose and pistachio, brownie and pecan, caramelised wafer and orange blossom, hazelnut and orange and honeycomb – all covered in Belgian chocolate.

Available in selected stores now. Scroll down to see the store list.

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.


Zamli dates
A selection of Medjool dates

Medjool dates

Presented in a gorgeous box, this indulgent selection of topped, filled and chocolate-dipped medjool dates would make a lovely gift or a sweet treat for the family after Iftar.

Pick these up 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.

Halal chicken
Collection Belgian chocolate luxury biscuits

A little bit of luxury 

Looking for a thoughtful Iftar gift? Pick up our Collection Belgian chocolate luxury biscuits in store now. Presented in a gorgeous tin, they come with praline and salted caramel fillings – sure to be loved by all! 


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.

Selection of baklava on a tray with mint tea in a pot and glasses
Ramadan Kareem

Store list

Find the full Ramadan range in the below stores from 28 March:



Bath Road Slough 





Bradford Broadway


Brent Cross




Camden Town 

Cheshire Oaks




Cribbs Causeway


Culverhouse Cross




Ealing Broadway

Edgware Road



Fosse Park









Hedge End








Liffey Valley Dublin


London Colney


Marble Arch

Metro Centre

Milton Keynes


Muswell Hill 




Old Street


Rochdale Riverside




South Woodford 


Stratford Westfield

Thurmaston Leicester

Trafford Centre



West Hampstead

White City

Wycombe Marsh 

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. 


  • 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.


Anisa’s piri piri chicken, jalapeño and feta pastries


  • 30g butter
  • 1 medium onion, chopped
  • 1 green chilli, finely chopped
  • 1 clove garlic, chopped
  • 400g halal chicken breast fillets, diced into 1cm pieces
  • 1 tsp M&S piri piri spice
  • ½ tsp hot paprika
  • 3 tbsp chopped red and green peppers
  • 3 tbsp M&S sliced green jalapeños
  • 100g feta
  • 1 tbsp cream cheese
  • Handful fresh parsley, chopped
  • 500g M&S all-butter puff pastry
  • 1 egg, beaten
  • 2 tbsp nigella seeds or dried parsley
  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.

  2. Melt the butter in a pan over a medium heat, then fry the onion until soft and translucent. Add in the chilli and garlic and fry for another minute.

  3. Add the chicken and cook on a medium heat for 10 minutes, or until the chicken is completely cooked through.

  4. Add in the piri piri spice, hot paprika, red and green peppers and jalapeños along with a pinch of salt. Cook for a further 1-2 minutes, then set aside to cool.

  5. Crumble in the feta, add in the cream cheese and sprinkle over the fresh parsley.

  6. Cut the puff pastry into 16 equal-sized blocks and roll each piece into a rough 8x8cm square.

  7. Fill each pastry diagonally with 1 tbsp of the chicken mixture. Brush the edges of the square with beaten egg and fold the opposite corners of each square over the filling so they meet in the middle, pressing the joined corners to seal.

  8. Brush the pastry with more of the egg wash and sprinkle over the nigella seeds or dried parsley. Bake in the oven for 20-25 minutes, until golden.

  9. Serve with your favourite dipping sauces.

Hungry Hijabi’s speedy prawn biryani 


  • 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.

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