1) Dice the unsalted butter up finely and add it to a medium mixing bowl. Leave it to stand at room temperature for about 30 or more minutes until the butter is extremely soft and smooth. Then add the teaspoon of garlic paste.

2) Stir well. Now add the freshly chopped parsley to the smooth butter. Season with a little pinch of pepper and salt.

3) Stir the butter well again into a soft paste. Check the seasoning and add extra pepper or salt to taste if necessary.

4) Place the butter back into the fridge to chill for at least 30 minutes so the flavors can develop fully . In the meantime pour the sunflower oil in a high and large pan and add the handful of popcorn kernels to it as well.

5) Then cover the pan and place it over high heat. After about 2 minutes the corn kernels should start to pop furiously against the lid of the pan. Shake the pan regularly so all the kernels can break open. Once the popping stops, take the pan off the heat and carefully remove the lid. You should have a good amount of freshly made popcorn now. Remove the chilled garlic butter from the fridge and add it to the warm popcorn.

6) Stir very well until the butter has fully melted. Check the seasoning and add extra pepper or salt to taste if necessary. Pour the popcorn in a clean bowl and serve warm.