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Place a large, heavy-based saucepan over a medium–high heat and add the rapeseed or vegetable oil. Drop in 2–3 kernels to test and put the lid on.
When the test kernels pop, add the rest of the unpopped popcorn kernels to the pan. Put the lid back on, remove the pan from the heat for 30 seconds, then return it to a medium heat. Give the pan a gentle shake as the kernels pop, until the popping slows to a few seconds between pops. Remove from the heat and tip the popcorn into a large bowl, leaving any unpopped kernels behind.
Drizzle the melted unsalted butter evenly over the warm popcorn. Use a large spoon or spatula to toss gently until all the popcorn is coated.
Scatter the white cheddar cheese powder and fine sea salt over the popcorn. Toss thoroughly to coat every piece, then serve straight away.