Serves 4 as a snack
2tbsp oil with a high smoking point, such as rapeseed, extra-virgin olive or sunflower 60g (2¼oz) popping corn 25g (1oz) unsalted butter or 2tbsp olive oil 1-2tsp Marmite Pour the oil into a large, heavy-based pan on a medium-high heat. Once hot, add the corn and shake so the kernels are in 1 layer and coated in oil. Cover and leave on the heat, shaking every 30 seconds. It’s ready when the pops are about 2-3 seconds apart. Tip into a bowl. Heat the butter or oil in a small pan and stir in the Marmite until you have a glossy liquid. Pour over the popcorn and stir to coat. Spread over a lined baking tray and roast at 150°C/ gas 2 for 3-4 minutes to crisp up.