The bay leaf tree that I use as a backdrop when taking photographs in my garden began life 20 years ago as a small pot plant just 18 inches high. It is now a substantial tree which has reached at least 30ft, perhaps more. Indeed, it is so large I have asked a tree specialist to come and trim about 10ft off the top. It is certainly proof that bay laurels (Laurus nobilis) can flourish in a cold climate, even though they originated in Asia Minor.

The great thing about this evergreen tree is that it supplies me with a food flavouring for soups, casseroles and stews throughout the year. All I have to do is walk into the garden and pick a couple of leaves when I am cooking a savoury dish.

GET TO KNOW THE BAY TREE The bay leaf is one of the herbs that make up the classic French bouquet garni, when tied together in a removable bundle with parsley and thyme.

One or two bay leaves added to the pot impart a rich warm fullness to a savoury dish.

Bay leaves should be removed before serving the dish in which they have been inserted.

Some people say that a dried bay leaf has more flavour than a fresh one. I don’t agree. I have found that when used fresh from the tree they impart a glorious, yet subtle flavour.

One small bay tree should keep you in leaves throughout the year.

Dried bay leaves can be crushed and powdered and added to a pot. I find it easier, though, to keep them whole as you have more control on their flavour by removing them when they have done their work.

Bay leaves thrown on hot barbecue coals before cooking will impart fragrance to what’s cooking.

Try inserting them under the skin of a chicken when roasting for an unusual bay leaf flavour.

Use them in floral decorations during the summer as they are thought to keep flies away.