Cheesy rosemary popcorn

Step by Step

Step 1

Put 1 tbsp oil in a large pan over a medium-high heat. When hot, add the popcorn maize and cover with a lid. Wait 1 minute or so for the kernels to start popping, then shake the pan gently every now and then to keep the kernels moving. When the popping slows to 2-3 seconds apart, take the pan off the heat.

Step 2

Meanwhile, put the rosemary and sea salt in a pestle and mortar and crush to a fine crumb. In a small pan, heat the remaining oil for 1 minute, then stir through the cayenne, if using.

Step 3

When the popcorn is ready, tip into a large bowl. Mix through the hot oil, scatter over the grated cheese and rosemary salt and toss together well. This will keep in an airtight container or food bag for up to 2 weeks.