Rosemary, garlic & chilli popcorn
- Preparation and cooking time
- plus infusing
- Serves 4
- 2 tbsp rapeseed oil
- 2 garlic cloves , lightly bashed
- 1 tsp chipotle or other chilli flakes
- ½ small bunch of rosemary , finely chopped
- 150g popcorn kernels
- STEP 1
Heat the oil in a saucepan over a medium heat, then fry the garlic, chilli and rosemary for 2-3 mins. Remove from the heat, set aside and leave the oil to infuse for 30 mins.
- STEP 2
Cook the popcorn according to pack instructions. Scoop the garlic out of the infused oil and discard. Toss the popcorn with the oil, then season and serve straightaway.