It ain’t often you get an invitation from a Duchess. Not me, anyway. So when The Duchess of Richmond and Gordon - I know! - invited us to her Gut Health Conference at Goodwood this week, we said yes. Obvs. And it was like coming home. (To a much, much bigger house.) Because everyone who attended the conference - including brilliant Wylde producer and craft miso-maker Jono - was of the view that gut health matters. Like really, really matters. But even there, Jono, Noam and I were asked “So what actually is miso?”. It’s a fair question. For a lot of folk, miso is wrapped up in Japanese mystery. So here’s the wonderfully down to earth Brad Leone to demystify it all for you in his no nonsense Noo Joysey style. Brad also tells you how to make your own. I have to confess that I’ve tried this, failed spectacularly and just decided to buy Jono’s. I spread Jono’s misos on toast, as gut healthy alternatives to Marmite. I dollop ‘em on scrambled eggs for a rich, umami-packed brunch. I put them into Bloody Marys, make them into dipping sauces, add them to barbecued cabbage, the works.Jono suggests that wherever you currently use salt, you can think about using miso instead - with one, hugely important caveat. Just as you would never sensibly feed a Mogwai after midnight – never let miso get too hot.Too much heat destroys all that lovely beneficial bacteria. And your gut would have something to say about that. Nick PS – the market opens on Wednesday at 7am.