Sunflower sprouts

They have a fresh, mildly nutty flavour and a crisp bite. Use them to add crunch to salads, wraps, sandwiches or a rice bowl.

They are often served raw, but raw sprouts can carry harmful bacteria. The Food Standards Agency advises cooking sprouts thoroughly until steaming hot throughout; this is the safest choice, especially for people more vulnerable to foodborne illness.

Stir them through a hot wok or pan, or add them to soup, and keep cooking until steaming hot throughout. They soften quickly, so add them near the end rather than leaving them to stew.

Keep them refrigerated at 5°C or below in their original pack or a clean, covered container. Follow the use-by date and discard them if they become slimy or develop a sour smell.

Their crunch works well in a salad or sandwich, or scattered over a rice bowl. For a hot meal, stir them into a noodle dish or wok-fried vegetables and cook until steaming hot throughout.

Pea shoots make a good swap in salads and sandwiches, with a similarly fresh, crisp bite. For a stir-fry, bean sprouts are a practical alternative; cook them until steaming hot throughout.

Sunflower sprouts are generally thicker and crunchier, with a nuttier taste; alfalfa sprouts are finer and more delicate. Use sunflower sprouts when you want more bite in a sandwich or salad.