Popcorn

You might think that popcorn in salads is odd, but I was adding it to salads at The Sugar Club Restaurant in New Zealand as early as 1988 and it’s delicious! Place a deep saucepan over a high heat, add enough peanut (groundnut) oil, refined olive oil or sunflower oil to give you about 3mm (⅛ in.) depth, then quickly add 3 tablespoons of popcorn kernels (make sure you buy the correct corn). Cover the pan with a tight-fitting lid, then shake the pan gently, keeping it on the heat, until you hear the corn begin to pop. Continue to shake it gently, still on the heat, until the popping stops. Tip the corn into a bowl and leave to cool. Store in an airtight container.