Michaelr's point about cilantro (or coriander as we call it over here) and soap is an interesting one. It used to taste like bath soap to me until a friend became addicted to the stuff and got me hooked too. Now it just tastes fresh and a little spicy. And it was only the leafy kind that tasted soapy, never the seeds.

A vote here for sprouts cooked with chestnuts (usually dried chestnuts in my case) and then buttered, by the way.

And another by the way, any good tips for pressure cooking (not of sprouts, God no, but of other stuff)? I've recently got a pressure cooker, but the only thing I use it for regularly is making chicken stock with the bones of Sunday's roast. I'm told that you can make an excellent risotto in a pressure cooker, which seems such a bizarre idea that I haven't tried it…