Jules Canterbury had become used to condensation dripping from the walls of her galley kitchen in Camberwell, south London. A long-time sufferer of fibromyalgia, a rheumatic condition that causes pain all over the body, she had taken to boiling “vats” of stock after a Sunday roast each week after finding it relieved her symptoms.

She would leave a chicken carcass or lamb bones with onions, carrots and lemon to simmer overnight, doling out portions of the stuff to her husband Richard, 41, and son Sacha, four, during the intervening days.

“The stench was vile – every time I’d go to prepare a batch, I’d wonder if the house would burn down,” recalls Jules, 39.

Convinced that others must be going through the same unpleasant process, she and her husband Richard began mulling over how things could be simplified. As the founder of Love Smoothies, which supplies frozen fruit and vegetable sachets that are blended with apple juice to the likes of Pret a Manger and Champneys, Richard hoped to use that same logic to bring a just-add-hot-water broth pod to the mass market.

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