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Not the oriental sprouts but mung bean sprouts, left on damp paper. This is a lovely, crunchy little sprout that gives its liveliness to open sandwiches made with cold meat and mustard. Children can be put in charge of production – the biology lesson alone is healthy stuff.

Use an old wooden or plastic seed tray with drainage holes and put it on something leak proof. Cover with four layers of kitchen roll and dampen with water. Scatter mung beans on top and leave to germinate, moistening the paper again if necessary. When the sprouts are about 2cm/³/₄ inch high, after about four days, they are ready to eat.

You can do the same with herb seeds, and slavishly follow the current fashion for pointless but fun infantile plantlings. Frankly, bigger leaves have far more oomph. But there’s no harm in them, and buying big packs of coriander seeds will produce coriander babies in a matter of days, to chuck on to green salads, open sandwiches and shut ones.