Another simple, tasty use for all that ground beef from our quarter cow: English chef Simon Hopkinson’s savory mince, as featured in the Times food section two weeks back. I tweaked his recipe slightly, incorporating homemade tomato sauce, fresh garden herbs, and cured fatback in lieu of more standard ingredients, and it made for a hearty local meal after a long day of cleaning up the garden. Charlie, who once lived in London, declared it up there with the best English eating he’s done. I leave it to you, dear reader, to divine his meaning.