Video: how to make your own gourmet popcorn

For the porcini and parmesan popcorn

dried porcini mushrooms a handful
sea salt a pinch
grated parmesan 2 tbsp

For the wasabi and nori popcorn

wasabi powder 1 tsp
caster sugar 2 tsp
nori sheets a few, crumbled

*Take care when popping your corn - it tends to jump!

How to do it

1. Heat some flavourless oil in a wide frying pan; tip in the popping corn.
2. Put a lid on top of the pan.
3. Shake the pan to coat the kernels in oil.
4. Shake the pan once more and leave on the heat until the popping stops.
5. Remove the lid, keeping an eye on any rogue jumping kernels.
6. Add your toppings.