Super swedes

sir – Philip Avery (Letters, February 12), who has had trouble buying swedes, should move to Cornwall or Scilly. Here, any shortage would lead to riots, as they are essential for making pasties.

However, he would have to learn to ask for “turnips”. Swede is the English name for them.

Jane Hurd

St Mary’s, Isles of Scilly

sir – It is true that it is difficult to get into a swede (Letters, February 13), but it is well worth making the effort.

I keep a hatchet to deal with mine. Once it has been reduced to manageable pieces, and peeled and diced, I boil it in salted water. When it is tender, I strain it and blend it with a stick blender into a puree. Reheated with black pepper, nutmeg and butter, it makes a wonderful food, especially in winter.

Harriet Harvey Wood

London SW5

sir – There is no need to cut up swedes: all the supermarkets now sell ready-chopped ones, costing little more than a whole one.

Dave Alsop

Gloucester

sir – As it is her first venture into solids, my five-month-old granddaughter shrieks with delight when mushed-up swede is on the menu.

Frankly she’s welcome to it.

Johnny Talbot

Itchenor, West Sussex