Vegetable variety

I completely agree with Iain WD Forde (Letters, 7 April) when he expresses surprise that it has taken experts so long to announce that we should be eating even more fruit and vegetables.

A diet rich in these elements makes for more interesting dishes. People who are horrified by the thought of a vegetable-rich diet have probably been scarred by the memory of post-war austerity cooking and boiled-to-death cabbages.

As with most things, a bit of education could go a long way here.

JILL Walker

Sciennes Road

Edinburgh