Step 1

Cut the rind from the pineapple and slice into eighths, then cut each eighth into 5cm pieces.

Step 2

Quarter the cucumber and cut into 5cm pieces then peel the lime, removing any pith, and cut in half. Remove the stalks from the chillies.

Step 3

Attach either the medium or fine mesh filter to the auger and assemble the unit. Place the juice and pulp jugs in place. Select START/STOP and feed the pineapple into the feed chute, pressing with the tamp as you go along. Juice all of the pineapple, then leave the machine running for a few minutes until all of the juice has been pushed through. Pour into a separate jug.

Step 4

Repeat the process for the rest of the ingredients.

Step 5

Stir together the juices along with the marine collagen powder until fully combined. Transfer to a sterile, airtight bottle and refrigerate for up to 3 to 4 days. Serve 60ml per shot.

Notes:

After peeling the rough weight of the pineapple will be 850-900g, core included.

If vegan or vegetarian omit the marine collagen and stir in 30ml of unflavoured liquid chlorophyll instead.

If spice isn’t your thing then omit the chillies completely or remove the seed and membrane instead. You can always juice 1 chilli at a time and add to the juice to get a good grip on the spice levels.

As a rough guide, seeds included the heat levels are as below:

1 chilli = mild, 2 chillies = moderate, 3 chillies = HOT!