Popcorn

It may seem silly to include a recipe for this, but not everyone knows how to make popcorn.  This assumes that you are using a fairly large pan.  Do it in two stages in a smaller one – two tbsp, when popped, will completely fill a 1 litre (1 quart) pan.

Olive oil to cover the base of pan
 4 tbsp popping corn 

 Method:

• Put a heavy-based saucepan over a high heat and pour in sufficient olive oil just to cover the base. 
• Drop two or three kernels into the pan and put the lid on. Use a flame tamer if your pan is a bit on the light side.
• When the kernels start to pop, add 4 tbsp corn and cover immediately. The corn should start popping straight away. With a decent quality pan, you should not need to shake it more than once or twice, and that is only to ensure that the kernels don’t get caught in the popped corn. However, if you smell burning, reduce the heat.
• When the corn has finished popping – be patient – immediately empty it into a bowl and season with Annie's seasoned salt. 

 Note: 

• Traditionally, people cook popcorn in a frying pan.  I never had any success with this until I bought my Spanish heavy, cast-alloy frying pan.  I now use this all the time, but for the previous four decades used saucepans, which is why I recommend this method.

Variation:

• Season with Parmesan cheese.

 

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