Lavender and rosemary popcorn

Heat the oil in a large pot over medium heat. Add the popcorn kernels, cover and cook until there are 3-second intervals between the popping popcorn, about 5 minutes. Remove from heat and tip the popcorn into a large bowl.

Place the lavender, rosemary and smoked salt in a pestle and mortar and grind to a fine rub. Sprinkle over the popcorn and give it a good toss. Garnish with extra sprigs of lavender and rosemary and serve immediately.