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AI Recipes

Steve Maskery

Steve Maskery

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Somewhere, I have a little paperback book called "Marvellous Meals with Mince", by Josceline Dimbleby. It dates from 1982. I can't find it. I'm doing the kitchen and I could lay my hands on it 12 months ago, but not now, I guess it's in a box somewhere.

My partner doesn't eat meat, so it's a long time since I have made "Farmhouse Pie", but she is away for a while. It's a cottage pie-style base, but instead of a mash topping it has a thick onion sauce. It is delicious.

I can't remember the details for the recipe, so I thought I'd search for it online. Well, it does exist on a couple of sites, but behind a paywall, and I don't want to start a sub just for one recipe. So I asked Copilot if he could find it. No he couldn't, but he could find the ingredients and recreate the recipe in the style of Dimbleby, based on her other writings. He could also give me a modernised version with a bit more oomph.

To say I am delighted is an understatement. It may not be a copy of the original text, but the recipe sure looks authentic.

So that's dinner sorted. Yum!
S
 
Was there a fashion for mince around that time? I have a copy of The mighty mince cookbook by Jane Todd. That was published in 1980.
 
You are so posh, Adrian. 😁
I didn't make it yesterday, but it's now sitting ready to go in the oven. It doesn't look great, tbh, because I had only red onoins, so I it looks a bit like it's been eaten once already... But I expect it to taste great.
S
 
:) Not posh. My parents bought their council house.:whistle: OK, I progressed a bit, but I have seen commercial mince made and how they strip the carcass down. I trust my butcher but not the supermarket stuff minced in factories. Hand chop from chosen cuts is better. We do have a commercial mincer (Tres Spade - Italian) but only use it for sausages really.
 
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