Letter: In brief
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Your support makes all the difference.Sir: I was shocked to read the advice of your cookery editor to cut a pomegranate in half ("Food: Freshen up", 5 December).
Long ago I was taught the proper way, and have passed it on to my children and grand children.
Cut just through the skin to mark out four segments. With the tip of the knife cut round the raised end and lift out the tufted button of the fruit. It is then possible to separate the pomegranate into its quarters without breaking a single ruby seed, and easy to lift them out without any of the bitter pith.
KATHLEEN GILLOTT
Banbury, Oxfordshire
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