Serves 2
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  1. Melt the oil in a large saucepan over a medium-high heat.
  2. Put three or four popcorn kernels into the oil and cover the pan with its lid.
  3. When the kernels pop, add the rest of the kernels in an even layer. 
  4. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner.
  5. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper).
  6. Once the popping slows to several seconds between pops, remove the pan from the heat and shake the popcorn immediately into a wide serving bowl.
  7. Spray the popcorn with olive oil spray, stirring as you do so it’s evenly coated. Add the Parmesan and cayenne pepper to taste.

Nutrition Facts

Per Serving: 394kcals, 27.6g fat (23.1g saturated), 29.6g carbs, 0g sugars, 13g protein, 5g fibre, 0.232g sodium

Top Tip : Ditch sodium-laden microwave popcorn for this homemade version; the parmesan and cayenne combination is so flavoursome you won’t miss the salt.