To start sprouting, all you need is a jar with a mesh lid, and untreated seed. To begin, pour a little seed (from garden centres or online) into the jar and cover with water. Set aside to soak for a few hours (or overnight for large seeds like lentils and chickpeas). Drain off water, then rinse with more cold water and drain again. Leave the jar in a warm spot to start the germination process. Rinse and drain daily and in no time you'll have sprouts to eat. Remove sprouts from the jar and keep in an airtight container in the vegetable bin of your fridge. The less air they’re exposed to, the better they’ll keep. What can you sprout? Try mung beans – they’re ready to eat in less than a week, even during winter; Stir-fry Combo from Kings Seeds – a blend of chickpeas, lentils, peas, adzuki and mung beans; lentils – delicious nutty taste, high in fibre and very fast to sprout; or Tasty Tonic blend from Kings Seeds – a mix of alfalfa, broccoli raab, chia, cress and kohlrabi; and broccoli, cabbage, radish, chickpea, and red clover.