Heat the vegetable oil in a large heavy-based saucepan with a tight-fitting lid. Add the popping corn, put the lid on, and shake the pan to coat the kernels in the oil.

Put the pan over a medium-high heat. The kernels will begin to pop — when they do, carefully shake the pan occasionally.

When the popping subsides, remove from the heat. Cool for 10 minutes, then add the pir-piri seasoning and pomegranate seeds and a little black pepper, stirring them through. Share between 4 small bowls and serve.