I don’t know about you but at this time of year I seem to exist on a diet of sugar and toast. In times of old this was supplemented by canapes and champagne (sigh) but those days are long gone. There is plenty of early summer produce about and our miniscule garden is beginning to earn its keep, but there’s no escaping the, err, sweeter side of pre-Christmas.
|Alfalfa, flax and fennel sprouts, looking like they’re about to do the dance of the seven veils|
Luckily, I’ve rediscovered one of my favourite kitchen magic tricks, sprouting. It took me ages to hunt out some sprout-able beans and seeds (not because it was difficult but because it was way down on the list of Important Things To Do). Then I scoured our local charity shops for the right sort of jar, which took another few outings.
Sprouting the seeds themselves was too easy. It’s a brilliant way to get nutrient-rich greens in an instant – to scatter over a salad or tuck into a peanut butter sandwich – no matter what the weather’s doing.
1.Put 2-3Tbsp of seeds of your choice in a large glass jar.
2. Half fill the jar with water and cover it with a piece of muslin (or tulle, or other thin fabric that water can drain through easily) and a rubber band.
3. Soak for 10 minutes (for small seeds like alfalfa or fennel). Medium-sized ones such as mung beans will need to soak for four hours and larger ones such as chickpeas should be soaked overnight.
4. Drain the water and leave in a cool, airy place out of direct sunlight. Rinse the seeds twice a day.
Your sprouts will be ready to eat within four to seven days. When they’ve grown enough for your tastes, store them in the fridge where they will keep for a week.