as soon as the weather turns somewhat warm, i’m filling my fridge with fresh fruit and vegetables. but as much as i adore biting into a juicy strawberry, sweet orange or plump grape, sometimes i need to disguise the healthy stuff in something seriously tasty to convince myself to reach for the fruit over something naughty.
this simple smoothie is my go-to breakfast a few times a week, particularly when i’m in the mood for something tasty and fast that isn’t cereal.
what pushes this recipe over the edge is using frozen banana. i picked this trick up from nigella – it’s a handy way of saving almost-bad bananas and makes for the creamiest, frothiest smoothies.
just before they turn brown, chop up the bananas and freeze in a single layer on a tray, then store in a freezer bag (this stops them all sticking together when they freeze).
using frozen bananas means you don’t need ice, which just makes your smoothie watery. and when blended, they have the texture of the creamiest ice cream – win!
sometimes i go for the straight banana, but i happened to have strawberries to hand when i made up this one, and if i have blueberries or raspberries in the fridge i’ll throw those in too.
one and a half bananas, chopped and frozen
large handful of strawberries, washed and hulled
2/3 cup milk
a few big dollops of natural yoghurt
3 tbsp honey
blend the fruit with a splash of milk, natural yoghurt for some extra oomph and a dash of honey for sweetness. whizz it up until smooth, but not runny – you want it thick, creamy and frothy.