Tip

Mark’s recipe shows that popcorn toppings can be an ingenious (and oh so delicious) way to use up leftovers. So why not experiment?

Don’t forget to share your toppings on Twitter @The_Popcornist or by emailing philip@thepopcornist.com

Trust chef, restaurateur and writer, Mark Hix to put a quintessentially British spin on our favourite snack with a topping that will fill your kitchen with the comforting aromas of a traditional Sunday roast. Marvellous!

INGREDIENTS

Serves 1-2 people

30g popcorn kernels
14g chicken skin (leftovers are perfect for this!)
30ml chicken juices from a roast
A couple of sprigs of rosemary
Rosemary salt and black pepper to season

METHOD

1.

Put the chicken skin on a baking tray with the rosemary under a medium to hot grill for 6-7 minutes, turning as its cooking, until it’s wonderfully crisp.

2.

In a separate pan, heat the chicken juices, boiling away any excess liquid until you are left with a wonderfully sticky chicken reduction.

3.

Toss the popped corn quickly in the juices and mix in the crispy chicken skin and rosemary. Add a few twists of rosemary salt and black pepper to taste.

4.

Enjoy while it’s still warm with good friends and a bottle of white Burgundy.

Click here to visit Mark Hix's website.

Mark Hix's pop philosophy

Like us, Mark believes popcorn is much more than a cinema snack:

“I'm not going to be taking my own flavoured popcorn to the cinema in case that's what you're thinking or watching movies at home with a bucket of savoury corn and a pint of cola, oh no it's going to appear on the snacks menu in Mark’s bar, imagine beef dripping and sea salt popcorn with a Dirty Black Cow martini!” Yes please!

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