Herbs

I'm on a bit of a food-fact roll here, but that's just the way the, er, cookie crumbles!

So I was making my nephew cook bolognese sauce today (compassion with a hard edge, I think they call it) and instead of throwing in loads of salt, as Germans have a habit of doing, I deliberately didn't use any salt at all. Instead, we used a whole load of herbs & spices. And the resulting sauce was, though I say so myself, quite delightful!

So my fact is, if you've got enough flavour going on, then you really don't need too much salt.