Let me tell you about my obsession with bone broth. I’ve never been particularly excited by soup, although I’d concede to the odd stew or thick blend of veggies. I certainly had no time for anything watery, and thin stocks weren’t even up for discussion. Then I discovered bone broth. This magnificent golden friend, silky and smooth to eat, wobbly like jelly when it’s set, and packed with flavour both deep and subtle at the same time.