Curry & lemon

• 2 tablespoons olive oil
• 50 g popping corn
• 1 lemon

Heat the oil in a flameproof casserole pot, add the popping corn, cover and shake the pan over the heat until all the kernels have popped (the noise will tell you). Immediately add the zest of the lemon, the butter and curry powder, season with salt and mix well.