Whenever we visited my Yiayia, she always cooked as if the whole neighbourhood was coming. There was always a huge spread, and tzatziki was pretty much guaranteed to be on the table.

In a Greek family, yoghurt in the fridge was as standard as Heinz ketchup, and everyone had their own favourite brand of the plain stuff. Having yoghurt with almost every meal just felt normal.

As I got older, pimping yoghurt became second nature, it was simply how I completed my masterpieces. Harissa yoghurt for tray bakes, mint yoghurt for anything Moroccan, something raita-ish on curry nights... yoghurt was always the finishing move.

Then one day at work, a colleague said his lunch was boring. I had a little tub of an early Oh My YOG! prototype, Harissa & Spring Onion, and I told him to try it. He took a bite and said “How is this not a thing?” I looked it up, realised yoghurt dips didn’t exist in supermarkets, and thought...

“Right. I’ll make it a thing.”

And that moment became the start of Oh My YOG!