Bone broth is one of the most nourishing things you can eat, but it surprises me how few people know how simple and affordable it is to make. This recipe contains enormous amounts of protein and collagen, which can supposedly improve skin elasticity and strengthen connective tissues. Impressive health claims aside, I love its rich, silky, almost creamy texture. It freezes well and is a fantastic soup base.

I recommend visiting your local market butcher to source the bones, and while you’re there, ask them to split the trotters for you.

For a clear broth, blanch and rinse the bones, then simmer them slowly and gently. This process takes about four hours but requires little active cooking involvement. The longer you simmer it, the better the results.

When chilled overnight, the broth will set to a jelly with a thin layer of fat on the surface, which you can remove. In professional kitchens, jellied broths are the gold standard for flavour and texture. Here’s how to achieve the same result at home.