Stir the mixed grain flakes into the apple and beetroot juice and leave to stand in the fridge for at least a couple of hours (or even better overnight) in a small jar or in a bowl covered in cling film. Slice the banana and freeze for the same amount of time. Before serving, blitz the frozen banana and blackcurrants until they form an ice cream-like mass. Add a dash of apple juice if necessary.

Layer the frozen mixture onto the porridge and enjoy!

Recipe and photos by Britt Paju