Soy & basil

• 8 basil leaves
• 3 tablespoons sunflower oil
• 50 g popp

Roughly chop the basil leaves.

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 butter, soy sauce and basil, season with salt and mix well.