Photograph: Gareth Morgans
- a dash of oil
- 250 g popping corn
- 75 g melted butter
- 50 g finely grated parmesan or Italian hard cheese
- 0.5 tsp sea salt
- 0.5 tsp hot smoked paprika
Heat a splash of oil in a large pan, add the popping corn, cover with a lid and leave to pop over a very low heat, shaking the pan now and again.
Tip the popped corn into a large bowl, stir in the melted butter, grated cheese, salt and paprika. Toss together and serve.