Here's one of our favourites - chilli and lemon popcorn with some fried spring onions for extra flavour.
200 g spring onions, finely chopped
5 tbsp butter
3 tsp paprika powder
Zest of 1 lemon, finely grated
150 g popcorn kernels
Salt to taste
Heat up 2 tsp of the oil in a small frying pan and add the onions.
Fry the onions until crisp and brown and then reduce the heat and add the butter.
Allow the butter to melt, then turn off the heat and stir in the paprika and lemon zest.
Leave to one side.
Heat up the remaining oil in a large, heavy bottomed pan placed over a medium heat.
Add the popcorn kernels before the oil gets hot and toss them in the oil. Shake the pan so that you have an even layer of popcorn on the bottom.
Cover the pan with a secure lid and allow the popcorn to pop.
Using a rolled up dish towel to protect your hands and hold the lid of the pan down, carefully shake the pan every 30 seconds or so to help the popcorn cook evenly.
When the popping sound reduces to 1 pop every 2 seconds, turn off the heat and leave the pan covered until the popping sounds stop completely.
Transfer the popped popcorn to a large mixing bowl and pour the flavoured butter on top (you may need to reheat it slightly first if it has cooled and become too firm).
Toss the butter into the popcorn until all of the corn is well coated.
Add salt to taste and serve immediately.