A few weeks ago, we were sitting down to a Netflix series (either age or exhaustion has had a battering of my exact recollection as to which programme) – where one of the characters introduced Truffle oil to popcorn.
It hit upon an idea as to what else we could do to make a popcorn recipe at home which was quick and easy to do, flavoursome, and just that much more original than a store bought offering? Long is the day since I last zapped a microwave pouch having got rid of the appliance completely last year. Whilst I certainly see the benefits a microwave oven can bring, it also tended to steer me towards a more ready-meal type culture when dining solo. As many ready meals contain often contain some less than great for you ingredients and preservatives, they go completely against the grain of me always trying to cook with the most natural and freshest ingredients wherever possible.
Whilst there is a plethora of ready popped options available these days, having something freshly cooked and warm beats ready made every time. Making popcorn requires no specialised equipment, and providing you have a large saucepan with a glass lid, you can watch those kernels burst into life within minutes.
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