Sir, – Reading your Magazine (December 17th), one could be forgiven for thinking that your food writer, Domini Kemp, had taken leave of her senses, or rather, her senses of taste and smell.
The recipes offered for her ideal Christmas meal feature one particular ingredient in wholesale abundance – garlic. To recap: Soup – four cloves; Goose – whole head of garlic; Bacon – six cloves; Gratin – four cloves; Stuffing – three cloves. A delightful 17 cloves and one full head of garlic.
It is little wonder that, as she informs us, people in her vicinity do little but eat on Christmas Day. Why, if they were to attempt to speak to one another, they would be floored by the sulphurous reek of their repast! – Yours, etc,