Heat a tablespoon of the Westfalia Lemon Flavoured Avocado Oil in a pot over medium heat. Add the popcorn kernels, cover with a lid and cook for 10-12 minutes or until all of the corn has popped – you’ll know when they’re all cooked when the popping begins to subside. Remove from the heat as this happens to prevent burning.

Place the remaining oil, basil, parsley, rosemary and Parmesan into a food processor and blend until smooth. Pour this emulsion over the popcorn and toss to combine. Add a sprinkling of salt and pepper and a little extra dusting of Parmesan and serve immediately.

TIP: For optimum crispness, remove the lid from the pot once all the popping has stopped. This will prevent moisture from settling back onto the popped corn and making it soggy.