Chunkies - "They're Just Not Smooth!"

Colourful, fragrant and good for you, Chunkies are the slutty, healthy drinks that all the family can enjoy. It's the best way to drink your five a day and your weekly fibre requirement at the same time. There's nothing innocent about these drinks!

Very guilty Green & Black Special

How to Make a Chunkie

When you're preparing a chunkie many people make the mistake of thinking that it's done in exactly the same way as a smoothie. It's an understandable but very basic error to make. The most important thing to keep in mind is that a chunkie should be a chunky drink in every way. Remember that a genuine chunkie is chunky in size, chunky in texture, and if at all possible should have chunks in it too. It's just not smooth.

Very guilty Rough 'n' Ready Raspberry Sour

We recommend serving chunkies in chunkie glasses - but if you don't have one of thse to hand, any sturdy drinking vessel that won't give the impression of being delicate or subtle, like a mug, a vase, a saucepan or an old plastic bucket will do. After all, if you're making one for someone else you don't want to fool them into thinking there's anything delicate or subtle about the drink.


If you're going to add a garnish, we recommend you keep it simple. A heavy sprinkling of pepper, parmesan or grated carrot is perfect - but there aren't any hard and fast rules. If you should order one in a top restaurant don't be too surprised if your marrow & peanut butter chunkie arrives with a whole courgette in the glass.


Guilty The Classic BBL

Classic BBL

  • 1 head of broccoli
  • 2 handfuls of blueberries
  • half a lemon
  • 150ml apple juice
  • Chuck it all in the food processor and blend until thick and sludgy.

    Invented in 2010, the BBL is one of the great chunkie classics. Its chunky, technicolour composition and sharp citrus tang make it a tough drink to get used to, but give a great sense of achievement to anyone who can manage to drink a whole pint of the stuff.

    Green & Black Special

  • 1 grapefruit
  • 2 handfuls of fresh mint
  • 200g liquorice
  • 150ml grapefruit juice
  • Chuck it all in the food processor and blend until thick and sludgy. This will take longer than you might expect because of the liquorice.

    It has to be said, there's nothing quite like the combined taste of grapefruit, mint and liquorice. This is just one of those drinks you have to try for yourself, for a genuine, original and unique taste and texture sensation.

    Guilty again Ring of Fire

    Ring Of Fire

  • 2 tablespooons lime pickle
  • 1 handful of hot green chillies
  • 200g mushrooms
  • 150ml milk
  • Cut the mushrooms into thick chunks. Then chuck it all in the food processor and blend until thick and sludgy. Are you getting the hang of this yet?

    The perfect winter accompaniment to chicken dansak, the Ring of Fire will help those lentils go down and keep you warm at the same time. And the next day too.

    Rough 'n' Ready Raspberry Sour

  • 3 tablespoons Ready Brek
  • 100ml sour cream
  • 1 handful raspberries
  • 150ml water
  • ground black pepper to taste

    Guess what? Chuck it all in the food processor and blend until thick and sludgy.

    Don't be fooled by the subtle pink colour - nothing else about this drink is subtle. Combining the great flavours of raspberry sweetness and creamy sourness with the gravelly texture of milled oats, offset by black pepper spice, this is a challenging and complex chunkie that is just as rewarding to drink as it is pleasant to look at.

    Kick Me Up

  • 100ml orange juice
  • 100ml cold coffee
  • 25ml Smoky Barbecue Sauce
  • 3 tsp ground nutmeg
  • 2 tsp Bisto onion gravy granules
  • 2 large tomatoes, coarsely chopped
  • 1 raw egg
  • Chuck everything apart from the egg in the food processor and blend until thick and sludgy. Rim the edge of a glass or other sturdy container with coarse salt and carefully pour the chunkie in. Crack the raw egg and float it on the top. Serve with a sense of humour.

    "There's nothing quite like a fresh chunkie first thing in the morning to get you going!" - Chef Andy