Mediterranean Sun-Dried Tomato and Oregano Popcorn

Method

1. Blot the sun-dried tomatoes with kitchen paper, cut them into 1 cm (1/2 in) pieces and chop them finely in the Tupperware SuperSonic Chopper Compact.

2. Remove the blade, add the oregano, salt and soft butter to the chopper bowl, then blend it all together with the Tupperware Silicone Spatula.

3. Tip only the popcorn kernels into the Tupperware WOW Popcorn Maker, glass plate resting in the base, and set the lid in its open position, perforated side over the holes in the base, so steam can escape.

4. Cook at maximum power (1000 W at most) for about 3 minutes without stepping away; turn off the microwave once the pops come roughly 2 seconds apart, bearing in mind the timing differs between ovens.

5. Without closing the lid, turn the popcorn maker over and shake it so any whole kernels drop out through the holes in the base.

6. Add the tomato butter to the piping hot popcorn at once, close the lid and shake gently for about 30 seconds until melted. If it has not fully melted, microwave for 10 to 20 seconds at 600 W and shake again.

7. Serve right away, or leave it uncovered at room temperature to enjoy within a few hours.

MicrowaveGluten-freeVegetariantomatoes