Herb & bacon



  • 80 g streaky bacon, cut into matchsticks
  • 50 g popping corn
  • 1 tablespoon herbes de Provence (mixed dried herbs)
  • Salt


Render the bacon 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 herbs, season with salt and mix well.