Preheat the Air Fryer: Set your air fryer to 200°C (180°C fan) and let it preheat for about 3-5 minutes. Getting it properly hot is essential for getting a good pop.

Prepare the Kernels: While it heats, place your popcorn kernels in a small bowl. Drizzle over the teaspoon of rapeseed oil and give it a good stir to ensure every kernel is lightly coated.

Create a Foil Pouch: Tear off a piece of aluminium foil about 30cm x 30cm. Shape it into a shallow bowl or pouch that will fit comfortably inside your air fryer basket, leaving a bit of space around the edges for air to circulate. I find that moulding it around a small bowl first helps create the perfect shape.

Add Kernels to the Pouch: Pour the oil-coated kernels into the foil pouch, spreading them into a single, even layer. It's important not to overcrowd them.

Cook the Popcorn: Carefully place the foil pouch into the preheated air fryer basket. Cook for 8-10 minutes. You'll start to hear the first pops after about 3 minutes.

Listen Carefully: The cooking time can vary slightly between air fryer models. The best way to know when it's done is by listening. Once the frantic popping slows to only one or two pops every few seconds, it's ready.

Remove and Season: Using oven gloves, carefully lift the foil pouch out of the air fryer basket – be mindful of hot steam. Tip the freshly popped corn into a large serving bowl.

Serve Immediately: If using, drizzle the melted butter over the hot popcorn and sprinkle with fine sea salt. Toss everything together well and enjoy straight away.