I am currently reading Heston Blumenthal's at Home Cookery Book and his scientific approach to cooking has always fascinated me.  I have been reading all about salt and its effects on food- so amazing! Did you know that salt decreases bitterness without adding any sweetness at all?

So with a little bit of science in my corner I am experimenting with some classic recipes to see what a teaspoon of salt can do!

I started with Flapjack (which I love to bake and more importantly eat!), and added orange zest with its bitter hit and a teaspoon of salt to counter the bitterness.  Needless to say they are absolutely delicious.  Perfectly balance, sticky, chewy oaty goodness with a subtle yet fragrant burst of orange in every bite.

ORANGE FLAPJACK

INGREDIENTS

• 250g unsalted butter, chopped into pieces
• 250g caster sugar
• 150g golden syrup
• 450g porridge oats
• finely grated zest of 1 large orange
• 1 tsp. salt

METHOD

1. Preheat the oven to 180C/350F and generously butter a 28 x 8cm shallow baking tin- I use a silicone one supported with a cookie sheet underneath to prevent it from tearing the hot flapjack when you pull it out of the oven.
2. Melt the butter, sugar and syrup over a medium heat, stirring all the time. Take off the heat and stir in the oats, orange zest and salt. 
3. Tip the mixture into the baking tin and level it off. 
4. Bake for around 30 minutes or until the edges are golden brown but the centre is still a little soft. Remove from the oven and mark into 12 pieces while it is still warm, cutting down halfway through the mixture with a sharp knife. Leave to cool.

They will keep in an airtight tin for up to a week- who am I kidding, they will be gone the minute you open the tin!