Popcorn

I make popcorn the old-fashioned way - in a pot on the stove. I saw it being done a number of years ago and ate the results and I was a convert! Now that my daughter is old enough to cope with it, I now make it about once a week as part of afternoon tea. It's very easy. I think the hardest bit is to take it off at the right time so that nothing burns onto the pot - then it is hard work!

Choose your saucepan with a lid - small to serve 2-3 as a snack
Add enough oil to thinly coat the base (I use rice bran due to it's high smoking point)
Add a little salt (1/4 teaspoon I think)
Add enough popcorn kernels to cover 2/3 saucepan base when oil is hot (a kernel will sizzle a little when you put it in). Put lid on immediately.
As the kernels start popping, give the saucepan a little shake over the heat (sideways, not up and down!) and do that intermittently as the popcorn continues popping.
Once the popping slows to less than 1 pop per 2 sec, get it off the heat and out of the pot asap.
Be careful not to burn yourself.
No need to add more salt, they should be tasty already.