Rosemary, garlic & chilli popcorn

• rapeseed oil↗2 tbsp 2 tbsp
• garlic cloves↗2 2

  lightly bashed

• chipotle↗1 tsp 1 tsp

  or other chilli flakes

• rosemary↗½ small bunch of ½ small bunch of

  finely chopped

• popcorn150g 150g

  kernels

Step-by-step instructions

1. 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.

2. 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.