It’s one of those incredible slow-release carbohydrate drinks that are great to pair up with non-starchy breakfast foods, like eggs.

Of course, it’s also great on its own when you’ve got a big day ahead of you. Even better, you can prepare it the night before and keep it in the fridge for breakfast before a big presentation – or just because it’s Wednesday.

And this is one of those recipes that you can’t mess up – add more dried fruit, or substitute peaches or figs. You can also toss in rolled oats if you don’t have any muesli – and it’s almost as good.

And, if you make your own muesli, you’ll fall head over heels with this recipe.

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Ingredients

Recipe makes 2 smoothies

1 cm (½”) Ginger root, peeled
50 g (2 oz) Dried apricots
40 g (1½ oz) Muesli
200 ml (7 fl oz) Low fat milk

To prepare

Add all the ingredients to a food processor or blender and whizz until smooth. If the texture seems a little thick, add a bit more milk.

Really good bit

You can always substitute apple juice for the milk if you’re looking for a vegan option. You can also add a handful of blueberries or kiwi pieces, if you want to boost your fresh fruit intake.

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From the notebook of Katie Schenk

If you like this recipe why not try these other supper recipes:

Ridiculously simple fruit recipe
Angela Privin: Red is the new green
Store cupboard standby: Butternut and Feta Frittata

And do please share your own favourite supper recipes below… we’d love to hear from you.