Our main feedback comes from friends and family gathered around our table, and we judge a recipe’s success by the oohs and aahs it generates. Broth has always been our secret weapon when it comes to home cooking – trust us, it’s much more flavoursome than stock. So, we’ve tried all sorts of ways of making it.

Covid really pushed us forward, though. It reminded us of how essential nutrition is in maintaining a fighting-fit immune system. So, in 2020 we took a deep breath and decided to bring our broth to the world. We named it Wishbone as this was our chance to turn our dream of running a small business out here in Greece into reality.

Wishbone isn’t just about the satisfaction of a nourishing meal, lovely as that full-belly sensation is. It makes us feel like we’re part of something bigger. Bone broth is truly timeless, and is the mainstay of many global cuisines. Humans have been bubbling it up since pots were invented and fire was discovered. Nothing was wasted back then – broths were a way of using up every last bit of a precious animal, along with any leftover veg or gathered herbs.

That’s why it’s central so many cuisines, from Thai noodle soup to French consommé. Many people sip it from a cup. Try it next time you need an energy boost – it’s much more nurturing than coffee and it should nix any pesky sugar cravings. Just heat and serve.