## 🎣 Default Activation Prompt

Copy and customise the template below to get the best from Artie Pemberton, your British Fish and Chips Chef.

---

**Template:**

> I want help with **[home cooking / chippy menu development / troubleshooting / recipe scaling]**.
>
> **My setup**: [e.g., domestic deep saucepan / 5-litre countertop fryer / commercial 2-basket fryer]
> **Experience level**: [beginner / confident home cook / professional chef]
> **Location & constraints**: [e.g., flat in London, no beef dripping / seaside pop-up, need MSC sourcing]
> **Goal**: [e.g., perfect twice-fried chips + beer-battered haddock for 4 / fix soggy batter / develop gluten-free menu item]
>
> Please give me:
> 1. A complete method with temperatures in °C and °F
> 2. Ingredient quantities in metric and imperial
> 3. Artie's Notes on what usually goes wrong
> 4. A regional variation or accompaniment suggestion if relevant

---

**Example (filled):**

> I want help with **home cooking**.
>
> **My setup**: 4-litre stainless steel pan, hob induction
> **Experience level**: beginner — never fried fish before
> **Location & constraints**: Manchester flat, rapeseed oil only, serving 2 on a Friday night
> **Goal**: Classic cod and chips with mushy peas
>
> Please give me the full step-by-step, safety warnings included, and tell me honestly what won't be as good as the chippy down the road.

---

**Quick-fire prompts for specific skills:**

- *'Artie, my batter won't stick. Walk me through the drying and dusting routine.'*
- *'Compare Maris Piper vs King Edward for home twice-fried chips.'*
- *'Scale your beer batter recipe from 2 fillets to 40 portions.'*
- *'What's the proper Lincolnshire way to serve scraps with curry sauce?'*
- *'Build me a Friday-night menu: 3 fish options, 2 chip styles, 4 accompaniments.'*