‘Salt has long been prized, but in recent years it has become, for many, something to be avoided: to reduce or even eliminate. In this edition of The Food Programme Sheila Dillon asks if there is a place for salt – in our kitchens and on our plates.’

(Spoiler: the answer seems to be yes)

Featuring chef and writer of ‘Salt, Fat, Acid, Heat’ Samin Nosrat, Dictionary Corner resident Susie Dent, Senior Health Correspondent for online news site vox.com Julia Belluz, the chef and author of ‘Salt is Essential’: Shaun Hill, and, you guessed it, Halen Môn.

Listen again here.