Nadiya Hussain served up a delicious kiwi smoothie (cold sweet soup) with coconut croissant croutons on Nadiya’s Everyday Baking.

The for the crispy coconut croissants are: 4 large croissants, 75g coconut oil, melted, 4 tbsp demerara sugar and 1 tbsp desiccated coconut.

For the soup: 8 kiwis, topped, tailed and chopped, then frozen, 80g spinach, frozen in the packaging, 25g fresh mint, leaves only, frozen, 3 tbsp honey, plus extra for drizzling, 50g porridge oats, 1 lime, zest and juice, 200ml-250ml apple juice, water, to thin (if needed), 150g raspberries, frozen and yoghurt, for drizzling.

See recipes by Nadiya in her book titled: Nadiya’s Everyday Baking available from Amazon now.