Heat oil in a large saucepan. Tip in the
corn, cover and shake the pan to coat
the kernels. Cook over a medium heat
until the corn stops popping, about
5 mins, shaking the pan every so often.
Take off heat and sprinkle with a little salt.
Put cheese, mustard and pepper in a
small pan and heat gently until melted and
bubbling. Drizzle over the popcorn
and mix well until completely coated.
Rub hands with a little oil and quickly
grab handfuls of popcorn and squeeze
into brain shapes. Place on a tray lined
with parchment, then leave to cool.
Cover with cling film until ready to eat
or store in a jar – you can make a few
hours before serving.