My week with ChatGPT: can it make me a healthier, happier, more productive person?

The high-water mark of these is GPT-4, the snappily named AI that underpins the latest version of the breakthrough ChatGPT service. Creating anything more powerful than GPT-4, before we spend at least six months working out its limits and risks, would be too dangerous, more than 1,000 AI experts say.

Can it give me basic information without lying?

Can it tell me why my neck feels funny?

My son is fine, by the way, and my partner spends the next day vomiting instead, which solves that mystery.

Can it invent a new Ottolenghi recipe?

Can it mix me a kumquat cocktail?

Its first suggestion, which involves mixing white wine and sugar syrup together with lemon juice and a cocktail cherry, sounds awfully dull. But I prod away, asking it for more interesting (OK, and stronger) drinks, and it comes up with the kumquat cherry smash: gin, Cointreau, sugar syrup, lemon juice, bitters, cocktail cherries and my two precious kumquats.

Can it help me defend my pub table, in a British way?

Emboldened by the successes, I try to use ChatGPT more casually. It goes poorly.

In the end, I give up and read out the rulebook.

I do not succeed in defending the table.

Can it plan my holiday to Japan?

One more prompt remains. I paste the above into ChatGPT and ask it for a pithy summary for a newspaper article about using AI as a personal assistant.

Ingredients60ml gin (or substitute with rum, brandy, whisky, pisco, cachaca or vodka, based on your preference)15ml Cointreau (or another orange liqueur)15ml simple syrup (1:1 sugar-to-water ratio)30ml freshly squeezed lemon juice2-3 dashes of aromatic bitters (eg Angostura bitters)1-2 cocktail cherries2 kumquatsOptional: mint sprig or lemon twist for garnish

InstructionsSlice the kumquats into thin rounds, removing any seeds. In a cocktail shaker, muddle the sliced kumquats and cocktail cherries to release their juice and oils. Add the gin (or your preferred spirit), Cointreau, simple syrup, lemon juice, and aromatic bitters to the shaker.

Fill the shaker with ice, and shake well for about 15-20 seconds or until well chilled. Double strain the mixture into a rocks glass filled with fresh ice to remove any kumquat and cherry pulp. Garnish with a mint sprig or lemon twist, if desired. Enjoy your kumquat cherry smash!

This cocktail is a refreshing and strong drink that combines the flavors of kumquats, cherries and your choice of spirit. The Cointreau adds a sweet citrus touch to balance the flavors. Feel free to adjust the simple syrup and lemon juice to your desired level of sweetness and tartness.

Ingredients1 medium aubergine, cubed2 large red bell peppers, roughly chopped1 large onion, finely chopped2 garlic cloves, minced300g arborio rice1 litre vegetable broth, warmed125ml dry white wine50g grated parmesan cheese12g chopped fresh mint12g chopped fresh parsley12g chopped fresh basil35g pine nuts, toasted2 tablespoons olive oilSalt and pepper, to taste

Mint yoghurt drizzle250g Greek yoghurt12g chopped fresh mint1 tablespoon lemon juice1 tablespoon olive oilSalt, to taste

InstructionsHeat the oven to 200C (400F, 180C fan). Place the aubergine and red bell pepper on a baking sheet, drizzle with one tablespoon of olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly caramelised.

In a large, deep frying pan, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic and cook for five to six minutes, or until the onion is soft and translucent.

Stir in the arborio rice and cook for one to two minutes, until the rice is well coated in the oil and slightly toasted. Pour in the white wine and cook until the liquid has been absorbed.

Gradually add the warmed vegetable broth, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is cooked through and creamy, about 18-20 minutes.

Gently fold in the roasted aubergine and red bell pepper, parmesan cheese, mint, parsley and basil. Adjust the seasoning with salt and pepper, if necessary.

For the mint yoghurt drizzle, whisk together the yoghurt, mint, lemon juice, olive oil and salt in a small bowl until smooth.

To serve, spoon the risotto into bowls and drizzle with the mint yoghurt. Garnish with toasted pine nuts and additional chopped herbs, if desired.