Peel, wash and chop the fruit and celery into chunks and place into a large container.

Using a food processor, blender, or hand blender, blend all of the ingredients until smooth.

Add the honey 1 tbsp at a time and blend in. Add more to taste if desired.

Pour in a good glug of milk and blend. If you prefer your smoothies to be thinner, add a little more milk until you reach your desired consistency.

Pour the smoothie mixture evenly into two smoothie bowls or glasses. Refrigerate while you make your meringue topping.

Using a standing or electric hand whisk, whip the aquafaba into soft peaks in a large jug or mixing bowl: until pale and frothy like cappuccino foam.

Whilst still whisking, add the sugar 1 tbsp at a time, whisking in until fully incorporated, the meringue is white and glossy and stiff peaks are achieved (it can hold its shape).

Separate the meringue mixture into three bowls: around 3 heaped tbsp for pink and another 3 tbsp for green. Add a few drops of green food colouring to one and a few drops of pink food colouring to another. Leave one colourless.

Briefly whisk the green food colouring into the meringue mixture until an even colour is achieved. Clean the whisk and do the same for the pink.

Carefully spoon the three different aquafaba meringue mixtures into a piping bag with an open star tip attached (if desired - otherwise just snip off a relatively large amount of the piping bag so your swirl can be thick) and pipe the trio of mixtures in a large swirl on the surface of each smoothie.

Cut the lemon or orange slice in half if you haven’t already and make a small incision halfway up the centre of each half. Sit a slice on the edge of each glass/bowl.

Spray each smoothie with silver edible glitter if using.

Serve immediately with a red and white striped paper straw if desired. Otherwise chill in the fridge for no longer than a few hours otherwise you risk the meringue losing its shape.