Lemon Popcorn

A fresh new way to jazz up a fiber-filled classic and spare the buttery calories.

freshly popped popcorn (try using grapeseed oil instead of canola)
sea salt
black pepper, freshly ground
truffle zest (if not available use lemon zest)
1 lemon, freshly juiced

Pour the just-popped, hot popcorn into a big bowl and toss with fine sea salt, freshly ground black pepper and truffle zest, which has an earthy, salty and ever-so-sweet taste.

For the finishing touch, spritz everything with lemon juice, mixing to evenly infuse the popcorn with the juice — it helps the seasoning stick and adds a bright and zippy flavour.