1–2 tablespoons chilli oil, plus extra for drizzling
200 g (7 oz) popping corn
1 teaspoon sea salt
Pour a thin layer of chilli oil into a heavy-based saucepan. Add enough corn to form a single layer in the pan – the quantity of oil and corn will vary according to the size of your pan. Cover with a lid and place over a medium heat, shaking the pan occasionally as the corn pops.
When the popping stops, remove the lid and toss in a little salt to taste. Tip the popcorn into a bowl, finish with an extra drizzle of chilli oil and serve.