Instructions: 1 Heat a large pan with a tight-fitting lid, add the oil and the popcorn. Cover with the lid and cook for 2-2 1/2 minutes, shaking the pan occasionally until the popping has almost stopped.

2 For the Chilli-flavoured Salt: Place the salt in a small bowl, crush in the garlic and grate in 1 tsp lemon rind, if using. Add the crushed chillies, chilli powder and pepper and mix well to combine.

3 Remove the lid from the popcorn and season liberally with the chilli- flavoured salt, shaking the pan until well combined. Tip the hot popcorn into a large serving bowl and serve at once.

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