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Chicken soup for the soul

Nutrition Editor Eve Kalinik explores the link between gut health and mood. This issue, she boils down the goodness of old-fashioned stock

MY NAN WOULD HAVE viewed the bone broth trend with some bewilderment. Given that she used such stock as a base for many a dish, the flurry of attention would have been bafing for something that was pretty standard for her to make on a regular basis. She also used a lot of lard and double cream but that’s another story. Be that as it may, bone broth is another prime example of how we have lost touch with basic recipes and food lessons from our ancestors. In fact, there is nothing basic nor banal about a good stock from a flavour or gut perspective.

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