To give amazing crunch to your favourite soup, just preheat the oven to 250°C or 230°C fan forced and line a large baking tray with baking paper. Lay 4 cups of popped popcorn in a single layer on the prepared trays. Sprinkle over 2 tsp fresh rosemary leaves, 3/4 cup coarsely grated cheddar cheese and 120g coarsely chopped chorizo. Bake for 5 minutes or until cheese melts. Stir the mixture and top with extra 1/4 cup grated cheddar cheese. Bake for a further 3 minutes or until melted. Set aside for 1 minute to stand. Serve on top of your favourite soup!