• 4 tbsp olive oil
  • 3 sprigs of rosemary
  • 150 g smoked back bacon
  • 75 g popping corn
  • 1 pinch dried chilli flakes


  1. 1

    Warm 3 tablespoons of the olive oil with the rosemary in a pan over a low heat for 5 minutes, take off the heat and let it infuse for 10 minutes. Remove and reserve the rosemary to use later. 

  2. 2

    Barbecue or grill the smoked back bacon until crisp. Chop finely.

  3. 3

    Take 2 squares of foil (about 60 x 35cm), add the remaining oil and 75g popping corn to each one. Fold into loose parcels, sealing the edges. Give them a shake, then put on the coolest part of the barbecue for 5-10 minutes until the popping stops.

  4. 4

    Tip the popcorn into a bowl, mix in the bacon and remaining rosemary oil. Sprinkle with chilli flakes and garnish with the rosemary sprigs.

Nutritional Details

Each serving provides
  • Energy 1281kj 306kcal 15%
  • Fat 24.1g 34%
  • Saturates 5.5g 28%
  • Sugars 0.1g <1%
  • Salt 1.7g 28%

% of the Reference Intakes

Typical values per 100g: Energy 1855kj/443kcal

Each serving provides

9.0g carbohydrate 2.2g fibre 12.1g protein

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