Crispy roasted chickpeas
A moreish vegan snack, flavoured with smoked paprika, cumin and coriander. Simply spice, roast and get stuck in!
Bacon butter popcorn
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
- 1 tbsp olive oil
- 200g streaky baconcut into chunks
- 25g popcornkernels
- 1 tbsp unsalted butter
Nutrition: per serving (8)
- kcal131
- fat9g
- saturates3g
- carbs6g
- sugars0g
- fibre1g
- protein7g
- salt1.1g
Method
step 1
Put the olive oil in a large, non-stick frying pan with a tight-fitting lid. Add the streaky bacon. Cook for 8-10 mins until the fat has been released and the bacon is crisp, then transfer to a plate using a slotted spoon.
step 2
Put the popcorn kernels in the pan and coat in the fatty bacon residue. Cover with a lid and cook until the corn is nearly all popped – about 4 mins). Melt the unsalted butter in the microwave for 10 secs. Once the popcorn has puffed up, coat in the butter and scatter over the bacon and a little salt.
