One of my favourite Friday night nibbles is flavoured popcorn.
For this Rosemary and Chilli Popcorn I coated the wide pan (with tight fitting lid) with olive oil, added a sprig of rosemary from my garden and let the two gently infuse on medium heat for a good minute. Then I turn up the heat to high, add the popping corn kernels to cover the bottom of the pan, sprinkle it with a little salt, then I gave it a good stir and put the lid on. Within a couple of minutes, it should start popping, feel free to give it a shake now and again. When the popping has stopped, take the lid off and tip the popped corn into a large bowl, remove the rosemary sprig, and season to taste with chilli or cayenne powder and salt. Note: Please do not add the chilli powder to the cooking corn, as it will burn.