Truffle oil, parmesan & chive popcorn

If you can’t find white truffle oil, black truffle oil will work just as well in this fabulous savoury bar snack.

Serves 4 as a snack

2½ tablespoons canola or vegetable oil

150 g (5½ oz/²/₃ cup) good-quality popping corn

POPCORN COATING

4 teaspoons white truffle oil

80 g (2¾ oz) parmesan cheese, finely grated

½ bunch chives, chopped

FOR THE POPCORN Heat the oil in a saucepan over medium–high heat. Add three or four popcorn kernels and cover the pan with the lid.

When the kernels pop, add the remaining kernels in an even layer. Cover and lightly shake the pan. When the kernels begin popping, slightly open the lid to release the steam, so that the popcorn is dry and crispy. Leave the pan for about 20 seconds, then take off the heat and continue to shake lightly until the popping stops.

Transfer the popcorn to a bowl immediately.

FOR THE COATING While the popcorn is still warm, drizzle with the truffle oil and scatter the parmesan and chives over. Season with salt and pepper and serve.