Impenetrable veggies

SIR – There are three possible reasons why some restaurants don’t include vegetables as standard in their meals (Letters, September 18).

First, they can then charge extra for them. Secondly, vegetables take a long time to prepare. Thirdly, customers often leave them on the plate, creating a lot of waste. They do this partly because the vegetables are often not cooked properly. No one wants to eat impenetrable broccoli that’s been in a microwave for two minutes instead of being steamed for 8-10 minutes. Fiona Wild

Cheltenham, Gloucestershire

SIR – Some friends of ours recently visited a restaurant and were served dishes which they described as “sublime, beautifully presented” and “delicious”. The downside was that they had to stop at their local takeaway for afters, as they were still so hungry.

Neither is overweight in any way, shape or form. Barbara Gill

Seahouses, Northumberland