1-Heat 1 tablespoon of groundnut or sunflower oil and a pinch of sea salt in a large pot over medium-high heat. Add a few popcorn kernels and cover the pot. Once they pop, add the remaining 40 grams of popcorn or maize kernels and cover, shaking gently. Leave the lid slightly ajar to release steam, then remove from heat when popping slows and set aside.

2-Butter a 20 cm cake tin and line it with greaseproof paper. Crush 200 grams of digestive biscuits into coarse crumbs, then mix in a small handful of popcorn and a pinch of sea salt. Melt 100 grams of butter and combine it with the crumbs, pressing firmly into the tin to form the base. Refrigerate to cool.

3-Prepare the butterscotch sauce by heating 30 grams of diced unsalted butter, 1 teaspoon of milk, 160 milliliters of double cream, 145 grams of light muscovado sugar, and a generous pinch of sea salt in a pan. Bring to a boil while stirring, then simmer for 10 minutes. Cool until pourable, reheating gently if it thickens too much.

4-Beat 500 grams of mascarpone or soft cheese, 100 grams of quark or thick natural yogurt, and 80 grams of icing sugar until thick. Add 100 milliliters of double cream and mix until thick but not over-whipped. Fold in half the butterscotch sauce to create swirls, adjusting sweetness or saltiness as desired.

5-Pour the filling over the biscuit base, smooth the surface, cover, and chill for at least 2 hours until set. Remove from the tin, scatter the remaining popcorn on top, drizzle with the remaining butterscotch sauce, and serve.