Blackberry milkshake Mango and cashew smoothie

The blackberry milkshake is arguably the less virtuous recipe here, but is so delicious. Use frozen yoghurt – plain, vanilla or berry – or, if your milkshake is more of a treat, replace the yoghurt with a scoop of vanilla ice cream and a couple of teaspoons of sugar instead of honey.

MAKES 2 OF EACH

PREPARATION TIME: 10 MINUTES FOR EACH

PLUS SOAKING TIME FOR THE SMOOTHIE

For the blackberry milkshake

1 vanilla bean

300g (10½oz) blackberries, fresh or frozen

a generous drizzle of mild honey

2 large scoops frozen yoghurt

400ml (14floz) milk, chilled

For the mango and cashew smoothie

100g (3½oz) unsalted cashews

300ml (10½floz) water, chilled

1 ripe mango, chopped

1 small banana

3 ice cubes, crushed

1 tablespoon golden linseeds

1 tablespoon rolled oats

BLACKBERRY MILKSHAKE

Split the vanilla bean lengthways and scrape the seeds into a blender with the tip of the knife. (You can use the empty pod to flavour a bag of sugar in your pantry.) Add the rest of the ingredients to the blender and simply blitz together. Immediately divide between two tall glasses.

MANGO AND CASHEW SMOOTHIE

Start the evening before: soak the cashews in plenty of cold water and leave overnight to soften. The following morning, drain the cashews and place in a blender with 100ml (3½floz) of the chilled water. Blitz until a paste forms then pour in a further 200ml (7floz) chilled water while the motor is running to form rich, smooth milk. This will take a couple of minutes. Add the remaining ingredients and blitz for at least another minute until smooth. Pour into two tall glasses and drink straight away.