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A fine mesh strainer may do the best job of draining thoroughly, but a colander will also work.
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Remove the cooked leeks and drain thoroughly.
Let stand about 10 minutes and drain thoroughly.
Rinse well under running water (grit often lurks between the layers) and drain thoroughly.
Quickly remove the spinach, cool in iced water and drain thoroughly.
Cook the cabbage in a saucepan with a little boiling water then drain thoroughly.
3. Rinse the cabbage well with water, then drain thoroughly and toss with the marinade.
Rinse the mung beans in cold water, drain thoroughly and fold through the parsley and spring onions.
Add ½ tsp salt, leave for about four minutes until al dente, then rinse well in cold water and drain thoroughly.
Sit the cabbage in a colander weighed down under two plates for 1 hour to draw some of the moisture out and then rinse and drain thoroughly.
Leave to soak for 10 minutes, during which time the alkaline bicarbonate of soda will soften the figs, then drain thoroughly.
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