The contagious curse of covert coriander

SIR – I find black pepper and chilli perfectly acceptable (Letters, August 14). My bête noire is the ubiquitous use of coriander.

My husband and I can taste the herb even when the minutest amount is used. We don’t use it in our home cooking and check anything preprepared for the slightest hint, but eating out is more of a gamble. Jenny Ancliffe

Bourne End, Buckinghamshire

SIR – Further to Judith White’s letter (August 16), I can confirm that rocket leaves are indeed the work of the Devil. Even rabbits, which devour everything else in my garden, avoid them. Heather M Tanner

Earl Soham, Suffolk

SIR – My pet hate is restaurants that serve fries ready-salted.

How do they know how much salt, if any, I want on my food?

Serving them already seasoned results in my having to send the food back, and presumably a wasted portion of chips. Marie Blanchard

Newport, Monmouthshire

SIR – Chefs now seem to assume that their customers like their meat, and in some instances fish, undercooked and served at the table on either a chopping board or a slate.

Whatever happened to the choice of rare, medium or well-done, and eating off a plate? Marion Gilbert

Long Buckby, Northamptonshire