For healthy body and mind, try growing some sprouted seeds.
They boost the immune system, improve digestion, counter stress and tiredness, and bring extra fibre, vitamins and antioxidants to your diet.
Often found in the chiller cabinet at health-food stores, they couldn't be easier to grow and will perk up any stir-fry, snack or salad.
What's more, you can grow them throughout the winter.
1. Pour the seed into a sieve and wash in cold water. Then transfer the seed to a dish and soak overnight in tepid water.
2. The following day, drain the seed thoroughly and add to a large jam jar. When the seed germinates it'll swell dramatically, so only quarter-fill each jar with seed.
3. Cover the top of the jar with a small square of muslin or cotton; use an elastic band to hold it in place. Then fill the jar with water and drain again.
4. Place each jar in a warm airing cupboard and rinse thoroughly with clean water twice daily. Although darkness will yield a stronger, tastier seed, I've germinated many on my kitchen windowsill with great success. More important is a suitable temperature - between 13-21ºC (55-70ºF) is ideal.
5. When the seeds germinate, place them in a warm sunny spot out of direct sunlight and rinse daily.
6. Harvest once the white shoots are 2-4cm (1-2") long. In the fridge, they'll keep for three days or so.
Jam jars are ideal to grow sprouting seeds in but can be on the small side.
If sprouting seeds are for you (and trust me they are addictive!), traditional Kilner or preserving jars allow for a greater quantity - they look better on the shelf too.
Alfalfa, mung beans, aduki beans, white radish, sprouting broccoli, fenugreek, rocket and radish will only take seven days or so to be ready. Chickpeas and green lentils take slightly longer.
For more varieties, look amongst the racks at your local garden centre or search the internet - simply type in 'sprouting seeds'.
Jamie Oliver might know his Cavalo Nero from his cauliflower, but do you?
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