The future’s green

Last week you said that turnip tops are being served in fashionable restaurants, even though they look like garden scraps fit only for pet rabbits or the compost heap. This reminded me of Portuguese friends who waded into a field of rapeseed – normally just cultivated to be turned into oil – and picked the tops for their dinner. It’s a much-used vegetable in northern Portugal.

Helen Newbold, Shepshed, Leicestershire