Back in the day, when I was at university, beansprouts were a major part of my diet. Home-sprouted mung beans to be precise, which was a cost effective ingredient. I’ve been trying again recently and think I’ve finally recovered the necessary skill.

The vessel is a peanut butter jar, whose plastic lid has been drilled with small holes. The mung beans go in a layer at the bottom and are left to soak in water overnight. However, while that is necessary to rehydrate them, it appears the trick is drain and rinse them regularly, leaving them damp rather than drowned.

I’ve now got a handful of sprouts, ready to cook up tonight.