Happy new Year. I'm starting the year off with some doubly good news. Those regular readers of this blog may recall that  I had some of my work published in The Simple Things back in September. Well not long after that, they commissioned me to create and photograph a series of 'snack' recipes to accompany a feature they were to run on book clubs.

The feature is out in all its glory in the January issue of the magazine. I will run the recipes over the next couple of weeks here on the blog, but if you can't wait that long go grab yourself a copy from any good newsagents. I promise you won't be disappointed.

The second bit of news also relates to The Simple Things: I am their new Shopping Editor! The position was given to me back in November when I was launched straight into their February issue. That coupled with the onslaught of Christmas meant I'm only just sharing my news now - not that it has really sunk in quite yet. The roles means that I can indulge in my passion for design - sourcing lovely new products for the home and self and discovering wonderful independent retailers and creatives for my 'Shop of the Month' and 'Designer of the Month' columns that run alongside my product pages every month. My debut issue is the February one, so not too long to wait until see will my work in its good old fashioned print form. I can't wait.

But, back to the recipe. Parmesan & Thyme Popcorn did feature on the blog some time ago, but I am taking the liberty of running it again, along with a couple of the new images that I took for The Simple Things. 

Parmesan & Thyme Popcorn (makes plenty)

This is a super-quick savoury snack to make and one that can be adapted to what you might have in your fridge. Feel free to swap the Parmesan for another hard cheese and the Thyme for another herb – Marjoram or finely chopped rosemary would be perfect. The melted butter, cheese and herbs mix together and form a kind of pesto that coats the popcorn. Warning: these are very moreish.

2 tbsp vegetable oil

6 tbsp popping corn

3 tbsp butter

4 tbsp finely grated parmesan cheese

a good handful of thyme, leaves picked.

salt & pepper

Heat the oil in a large pan. Tip in the popping corn and cover with a lid. Allow the corn to pop over a medium heat, giving the pan a little shake now and again. Once the popping ceases remove the pan from the heat. Take care when removing the lid - there may still be a bit of popping activity going on. Meanwhile, melt the butter in a small pan.

Tip the popcorn into a large bowl and add the melted butter, grated parmesan, chopped herbs and seasoning. Mix throughly, taste and add further seasoning, more herbs or cheese depending on taste.