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Great intensity: Mark uses Willie Harcourt-Cooze's 100% Venezuelan Black chocolate for this popcorn

Mark Hix recipe: Willie's chocolate popcorn

I've used Willie Harcourt-Cooze's 100% Venezuelan Black chocolate for this. It gives the popcorn a great intensity of flavour. If you can't get your hands on it, then use the highest percentage dark chocolate you can find.

Hot stuff: Mark's chilli popcorn

Mark Hix recipe: Chilli popcorn

Best to use dried chilli flakes for this. Use as much as you like – it all depends on how much of a chilli-fiend you are. I've added some sweet chilli sauce in here, too, which you can just spoon over at the end, once the popcorn is ready.

Mark's chicken and rosemary popcorn is a great way to use up the debris from a roast chicken

Mark Hix recipe: Chicken and rosemary popcorn

This is a great way to use up the debris from a roast chicken. You use everything off the carcass, along with the cooking juices, fat and jelly. You can then use the bones for a stock, or soup, so nothing is wasted.

Add smoked salmon skin to popcorn for a sophisticated home-movie treat

Mark Hix recipe: Smoked salmon popcorn

If you are a smoked salmon lover and buy it whole and slice it yourself, you probably throw the skin away, or certainly your deli or fishmonger does. Well, in fact, the skin has a multitude of culinary uses: deep-fried salmon skin makes for a delicious snack, for a start. Crisp it up and add it to popcorn for a sophisticated home-movie treat.

Mark Hix recipes: Our chef transforms popcorn with the help of chilli, chicken and salmon

Never mind the cinema staple - Mark Hix transforms popcorn into a sophisticated snack
Asian influence: Prawn, okra and coriander broth
Cuttlefish, green tomato and chilli broth
Seasonal: Chicken, mushroom and wild garlic broth
Straightforward: Quail's egg and asparagus broth

Mark Hix recipes: From prawn and okra to cuttlefish and chilli, our chef gets creative with the humble broth

These light and versatile stock-based soups are just the thing for springtime, says our man in the kitchen
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