Popcorn

Put a small handful of kernels in a large microwave-safe bowl and cover with a vented lid or plate. Microwave on high for about 2–4 minutes, stopping when there are a few seconds between pops; take care when lifting the hot cover.

Keep uncooked kernels in an airtight container in a cool, dry cupboard. Once popped, let the popcorn cool completely before sealing it in an airtight tub; it loses its crunch if left exposed to air.

For a savoury snack, sprinkle on finely ground smoked paprika, curry powder or black pepper while the popcorn is still warm. For a sweet version, try cinnamon; coarse seasonings tend to fall to the bottom of the bowl.

Yes. Popcorn is wholegrain maize: the popped kernel retains the bran, germ and starchy centre.

Yes: plain salted popcorn has 24.8 g of fat per 100 g, compared with 4.1 g in this air-popped popcorn. Salted popcorn can also contain added fat, so “salted” does not just mean salt has been added.

Popcorn can cause choking, so don’t give it to children under five. For older children, serve it while they are sitting down and supervise them as they eat.