Maple syrup and bacon popcorn

Preheat the oven to 200ºC, gas mark 6. Lay the pancetta on a baking sheet and cook for 5-8 minutes, until golden and crisp. Set aside to cool.

Meanwhile, melt the butter and 3 tbsp maple syrup in a large, non-stick saucepan with a lid. When just foaming, add the corn and give it a stir, then cover with a lid and leave over a medium-high heat until you start to hear popping.

Don’t open the pan but gently shake it to make sure the kernels don’t burn and that they all pop. Once the popping has stopped you can remove the lid. Tip the popcorn into a bowl.

Crumble the pancetta into small shards, toss with the remaining 1 tbsp maple syrup and stir through the popcorn. You can add an extra drizzle of maple syrup if you like, though this will soften the corn a little. Best eaten the same day, so serve immediately or take to a party with a bottle of fizz.