‘Skyr is Iceland’s answer to Greek yoghurt. It’s a cultured dairy product with a slightly creamier and thicker consistency than Greek Yoghurt, with a slightly milder taste,’ says Lambert.

‘It takes about four times as much milk to make skyr, compared with regular yoghurt, resulting in a much thicker and creamier product.

‘The probiotics in skyr are similar to those in regular and Greek yoghurt. On the label, you might see the probiotics Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium, and Lactobacillus acidophilus – living microbes that benefit your health.

‘It’s low in sugar and does not contain any added sugar. Additionally, it’s low in saturated fats, it’s packed full of protein with a 100g serving supplying 10.6g. It’s bursting with live cultures to promote good gut health and improve digestion, and makes for a deliciously filling snack, especially if you add a handful of nuts and seeds.’