My Jack Russell’s life lesson

NEWS that Michelin-starred restaurants are using Christmas tree pines as a herb in dishes (MoS, September 16) was surprising only in that it has taken this long for the news to reach others.

Pines have the dry aroma of thyme with the kick of citrus needed to lift dry dishes such as turkey, and it has been a long tradition of ours to baste the Christmas turkey in it the day before Christmas.

Of course, it is important that it is still cooked, as our Jack Russell discovered to his horror one Christmas when he found himself alone with an uncooked turkey.

A handful of burst birthday balloons would not do justice to the sounds that followed, as he rolled about the floor like a giant, imploding Swiss roll. Flavours are great, but only if you know how to cook in the first place! Hörst Esselesser, Clare Island, Co. Mayo.