I was sent a link recently to a series of images where the photographer had recreated meals from all their favourite books. This got me thinking about books that I had read and remembered particular things that the characters ate, or meals that were vividly described. From childhood, I can recall exactly the pie that was eaten by Danny in Roald Dahl’s Danny the Champion of the World, wrapped in greaseproof paper, and containing whole eggs in amongst the filling.
I have just finished reading The Post-Birthday World by Lionel Shriver. In this book, two worlds run side by side. In one of them, the two characters seem to incessantly eat popcorn. There are many passages devoted to their choice of topping, how they cook it, and so on for a surprisingly long time. When I finished the book, I couldn’t stop thinking about popcorn. So I decided to make some.
I experimented with both a savoury and a sweet topping, these being smoked paprika, and cinnamon and sugar. There are many others you could use – some options I remember from the book are parmesan, thai five spice powder, and mixed herbs. There is a certain amazement in these dry yellow things suddenly magically transforming into the stuff you get at the cinema. It took me a few tries to get the temperature just right, as the oil can’t be too hot as it will burn the kernels, but it needs to be hot enough to make them pop.
You will need a medium saucepan (with a tight fitting lid!)
100g popcorn kernels
1 tbsp sunflower oil
Choice of topping –
I used ½ tsp smoked paprika/
½ tsp cinnamon and 1 tsp sugar
Heat the sunflower oil over a medium heat. When it just starts to smoke, lower the heat slightly and add the kernels. Put the lid on! Shake the pan until all the corn has popped. If the kernels look like they’re getting too brown before they’ve popped, turn the heat down.