Hard to swallow: February 2005

As we all continue to worry about our weight, or have it worried about for us, Felice Tocchini, the British Sprout Growers Association's official chef (put that on your CV!), has come up with the perfect cross-over recipe to satisfy both the glutton and the calorie-counter in every one of us. It is - of course - 'Sprouty Cake' and it contains, erm..sprouts, walnuts, eggs, cinnamon and various other healthy ingredients.

Launched at the Good Food Show in Birmingham last November, could this be the answer to the nation's obesity problems, or just a solution for those with hectic schedules who wish to devour both Sunday lunch and dessert in one foul swoop?

According to a group of four to 11-year old children from St Nicholas' Primary School, Alcester, who were selected as the test audience for the Sprouty Cake, it could even be the next big thing, as they gave it a huge thumbs up and even demanded seconds!

'Children make excellent food critics,' remarked Felice. 'Unlike, adults, they aren't yet ruled by convention to feign politeness. They will spit out something that doesn't taste good.'

Packed full of vitamin C and vitamin B9, better known as folic acid, sprouts are a good source of fibre and contain at least two compounds, sinigrin and sulforaphane, which are known to have cancer protective benefits, and (somewhat less significantly) give the sprout its pungent taste.

Sprouty Cake can be topped with frosted yoghurt and decorated to suit any occasion, although the British Sprout Growers Association, founded in 2000 for the promotion of healthy eating and the culinary versatility of the British sprout, has not yet announced any plans to market the cake.

With the help of the Sprouty Cake we may all become healthier and slimmer, although its effects upon one's flatulence are as yet unknown.