A great way to enhance the flavour of home cooking is by cultivating herbs and using them in dishes, the Daily Telegraph has said.

The article emphasised that wherever possible, dried herbs should be avoided in favour of fresh varieties, which many home cooks will no doubt find it easy to grow themselves.

It recommended that rosemary, thyme and bay are some of the simplest to cultivate, especially if they are planted in well-drained compost during the autumn months.

There are all sorts of recipes that herbs can be used in, with bay a great way to add flavour to rice pudding, while thyme can give a lacklustre salad a much-needed lift, the piece concluded.

Consensus Action on Salt and Health nutritionist Hannah Brinsden recently suggested that herbs and spices are a healthier substitute for salt for those who want to make home cooking more flavoursome.