2 tbsp vegetable oil: 150g popcorn kernels.
Pour the oil into a big, fireproof (no plastic handles) saucepan with a lid and set it on the heat. Add the popcorn kernels and shke to coat them in oil. Put the lid on tight and wait till the popping starts - this can happen quite quickly or it may take longer, depending how much heat your stove is giving out. Using a thick dry tea towel to protect you from the heat shake the pan from side to side every now and then. And occasionally lift the lid a fraction to see if you can smell any whiff of burning - if you do then lift the the pan off the stove for a short while or shut the air vent doors on your stove. Once the popping has stopped, it's ready and you can simply sprinkle in sugar or salt to taste, or try the toffee popcorn sauce...

Put 70g soft brown sugar, 50g butter, 3 tablespoons golden syrup and a pinch of sea salt into a pan and bring to a simmer, boil for a minute, then pour intonan enamel camping mug or small pan ready for reheating over the fire whilst the popcorn is cooking. Whilst the corn is popping reheat the sauce, once the popcorn has all popped, pour in the sauce and stir well. Leave it to cool for a minute or two before trying to eat it!