My ratatouille puff pizza K1 Case

L1

Level 1: 31 lines

1My ratatouille puff pizza
2Loads of veg & oozy melted cheese
31 hr
4serves 4
51 x 320g sheet of all-butter puff pastry
61 courgette
71 small leek
81 pepper
9½ a bunch of asparagus (175g)
10¼ of a small cauliflower
11¼ of a small butternut squash
1230g Cheddar cheese
1330g Red Leicester cheese
14BASE TOMATO SAUCE
156 cloves of garlic
16olive oil
17½ a bunch of fresh basil (15g)
182 x 400g tins of quality plum tomatoes
191 tablespoon red wine vinegar
20extra virgin olive oil
21Preheat the oven to 200ºC/400ºF/gas 6. Unroll your pastry sheet and place it, still on the paper, in a baking tray. Score a 2cm-wide border around the edge, then bake for 20 minutes, or until golden and puffed up, removing once done. Leave the oven on.
22Meanwhile, for the sauce, peel and finely slice the garlic, and place in a shallow casserole pan on a medium-low heat with 1 tablespoon of olive oil. Tear in half the basil leaves, then cook and stir for a couple of minutes, until the garlic is lightly golden.
23Pour in the tinned tomatoes, breaking them up with your spoon, then swirl a splash of water around each tin and into the pan. Simmer, stirring occasionally, while you get on with the veg.
24Put a large dry non-stick frying pan on a high heat. Trim the courgette, quarter lengthways and remove the fluffy core, then place in the hot pan (or you could grill on a barbecue). Trim the leek, quarter lengthways, wash, halve the quarters so they fit in the pan, and add alongside the courgette. Char for a few minutes, turning halfway.
25While that chars, deseed and quarter the pepper. Snap the woody ends off the asparagus and discard. Break the cauliflower into chunky florets. Deseed the squash and chop into 1cm slices.
26Remove the charred courgette and leeks to your board, and add more of the veg to the pan. Keep repeating the process, charring each veg for a few minutes and removing to the board once done.
27Chop the charred veg into rough 1cm chunks, adding to the simmering tomato sauce as you go. Simmer the sauce for 30 minutes, or until the veggies are soft and the sauce has thickened.
28Add the red wine vinegar and 2 tablespoons of extra virgin olive oil to the sauce. Tear in most of the remaining basil leaves, stir well, then season to perfection with sea salt and black pepper. Now, you can either leave the sauce chunky, which is how I like it, or, if you’ve got fussy little ones (River, I’m looking at you), blitz it until smooth in a blender or food processor.
29The pastry should be cool enough to handle now, so squash all the pastry inside the border, creating a base for the veg. Spoon enough veg and sauce into the centre of the puff pastry sheet and spread out right to the corners.
30Coarsely grate or finely slice the cheese and sprinkle over the top. Finish with the remaining basil leaves. Bake for 10 to 15 minutes, or until the veg is hot all the way through and the cheese has melted.
31Slice up your puff pizza, and serve with a nice green salad on the side.

L2 corrected

Level 2, settled version (corrected), the newest

Title

Title	Serves	Total time
My ratatouille puff pizza	4 to 4	(blank)

Cook Time

Prep	Cook	Total
(blank)	(blank)	(blank)

Ingredients

#	Ingredient	Heading
1	1 x 320g sheet of all-butter puff pastry
2	1 courgette
3	1 small leek
4	1 pepper
5	½ a bunch of asparagus (175g)
6	¼ of a small cauliflower
7	¼ of a small butternut squash
8	30g Cheddar cheese
9	30g Red Leicester cheese
		BASE TOMATO SAUCE
10	6 cloves of garlic
11	olive oil
12	½ a bunch of fresh basil (15g)
13	2 x 400g tins of quality plum tomatoes
14	1 tablespoon red wine vinegar
15	extra virgin olive oil

Ingredient Components

#	Quantity	Unit	Ingredient	Sub rows (added at)
1	1	sheet	all-butter puff pastry	step 2: 1 sheet
2	1		courgette	step 17: 1
3	1		small leek	step 21: 1
4	1		pepper	step 27: 1
5	½	bunch	asparagus	step 29: ½ bunch
6	¼		small cauliflower	step 31: ¼
7	¼		small butternut squash	step 32: ¼
8	1.1	weight ounces	Cheddar cheese	step 47: 1.1 weight ounces
9	1.1	weight ounces	Red Leicester cheese	step 47: 1.1 weight ounces
10	6	cloves	garlic	step 8: 6 cloves
11	unspecifiable		olive oil	step 10: 1 tablespoon
12	½	bunch	fresh basil	step 11: half fresh basil step 41: most fresh basil step 49: remaining fresh basil
13	1.8	pounds	quality plum tomatoes	step 13: 1.8 pounds
14	1	tablespoon	red wine vinegar	step 40: 1 tablespoon
15	unspecifiable		extra virgin olive oil	step 40: 2 tablespoons

Cooking Sentences

#	Section	Sentence
1	1	Preheat the oven to 200ºC/400ºF/gas 6.
2	1	Unroll your pastry sheet and place it, still on the paper, in a baking tray.
3	1	Score a 2cm-wide border around the edge, then bake for 20 minutes, or until golden and puffed up, removing once done.
4	1	Leave the oven on.
5	2	Meanwhile, for the sauce, peel and finely slice the garlic, and place in a shallow casserole pan on a medium-low heat with 1 tablespoon of olive oil.
6	2	Tear in half the basil leaves, then cook and stir for a couple of minutes, until the garlic is lightly golden.
7	3	Pour in the tinned tomatoes, breaking them up with your spoon, then swirl a splash of water around each tin and into the pan.
8	3	Simmer, stirring occasionally, while you get on with the veg.
9	4	Put a large dry non-stick frying pan on a high heat.
10	4	Trim the courgette, quarter lengthways and remove the fluffy core, then place in the hot pan (or you could grill on a barbecue).
11	4	Trim the leek, quarter lengthways, wash, halve the quarters so they fit in the pan, and add alongside the courgette.
12	4	Char for a few minutes, turning halfway.
13	5	While that chars, deseed and quarter the pepper.
14	5	Snap the woody ends off the asparagus and discard.
15	5	Break the cauliflower into chunky florets.
16	5	Deseed the squash and chop into 1cm slices.
17	6	Remove the charred courgette and leeks to your board, and add more of the veg to the pan.
18	6	Keep repeating the process, charring each veg for a few minutes and removing to the board once done.
19	7	Chop the charred veg into rough 1cm chunks, adding to the simmering tomato sauce as you go.
20	7	Simmer the sauce for 30 minutes, or until the veggies are soft and the sauce has thickened.
21	8	Add the red wine vinegar and 2 tablespoons of extra virgin olive oil to the sauce.
22	8	Tear in most of the remaining basil leaves, stir well, then season to perfection with sea salt and black pepper.
23	8	Now, you can either leave the sauce chunky, which is how I like it, or, if you’ve got fussy little ones (River, I’m looking at you), blitz it until smooth in a blender or food processor.
24	9	The pastry should be cool enough to handle now, so squash all the pastry inside the border, creating a base for the veg.
25	9	Spoon enough veg and sauce into the centre of the puff pastry sheet and spread out right to the corners.
26	10	Coarsely grate or finely slice the cheese and sprinkle over the top.
27	10	Finish with the remaining basil leaves.
28	10	Bake for 10 to 15 minutes, or until the veg is hot all the way through and the cheese has melted.
29	11	Slice up your puff pizza, and serve with a nice green salad on the side.

Cooking Steps

#	Step
1	Preheat the oven to 200ºC/400ºF/gas 6.
2	Unroll your pastry sheet
3	Place the pastry sheet, still on the paper, in a baking tray.
4	Score a 2cm-wide border around the edge
5	Bake the pastry sheet for 20 minutes, or until golden and puffed up
6	Remove the pastry sheet from the oven once done.
7	Leave the oven on.
8	Meanwhile, for the sauce, peel the garlic
9	Finely slice the garlic
10	Place the garlic in a shallow casserole pan on a medium-low heat with 1 tablespoon of olive oil.
11	Tear in half the basil leaves into the garlic shallow casserole pan
12	Cook and stir the garlic and basil leaves for a couple of minutes, until the garlic is lightly golden.
13	Pour in the tinned tomatoes into the shallow casserole pan, breaking them up with your spoon
14	Swirl a splash of water around each tin and into the shallow casserole pan.
15	Simmer the sauce, stirring occasionally, while you get on with the veg.
16	Put a large dry non-stick frying pan on a high heat.
17	Trim the courgette
18	Quarter the courgette lengthways
19	Remove the fluffy core from the courgette
20	Place the courgette in the hot pan (or you could grill on a barbecue).
21	Trim the leek
22	Quarter the leek lengthways
23	Wash the leek
24	Halve the quarters so they fit in the pan
25	Add the leek alongside the courgette in the courgette pan.
26	Char the courgette and leek for a few minutes, turning halfway.
27	While that chars, deseed the pepper
28	Quarter the pepper.
29	Snap the woody ends off the asparagus
30	Discard the woody ends.
31	Break the cauliflower into chunky florets.
32	Deseed the squash
33	Chop the squash into 1cm slices.
34	Remove the charred courgette and leeks from the pan to your board
35	Add more of the veg to the pan.
36	Keep repeating the process, charring each veg for a few minutes and removing to the board once done.
37	Chop the charred veg into rough 1cm chunks
38	Add the charred veg to the simmering tomato sauce in the shallow casserole pan as you go.
39	Simmer the sauce for 30 minutes, or until the veggies are soft and the sauce has thickened.
40	Add the red wine vinegar and 2 tablespoons of extra virgin olive oil to the sauce in the shallow casserole pan.
41	Tear in most of the remaining basil leaves into the shallow casserole pan
42	Stir the sauce well
43	Season the sauce to perfection with sea salt and black pepper.
44	The pastry should be cool enough to handle now, so squash all the pastry inside the border, creating a base for the veg.
45	Spoon enough veg and sauce from the shallow casserole pan into the centre of the puff pastry sheet
46	Spread the veg and sauce out right to the corners.
47	Coarsely grate or finely slice the cheese
48	Sprinkle the cheese over the top.
49	Finish the pizza with the remaining basil leaves.
50	Bake the pizza for 10 to 15 minutes, or until the veg is hot all the way through and the cheese has melted.
51	Slice up your puff pizza
52	Serve your puff pizza with a nice green salad on the side.

Extras

Name	Text
untitled	Loads of veg & oozy melted cheese
untitled	1 hr
untitled	Now, you can either leave the sauce chunky, which is how I like it, or, if you’ve got fussy little ones (River, I’m looking at you), blitz it until smooth in a blender or food processor.

Metric

#	Ingredient	Quantity	Unit	Sub rows
1	all-butter puff pastry	320	g	step 2: 320 g
2	courgette			step 17: (blank)
3	small leek			step 21: (blank)
4	pepper			step 27: (blank)
5	asparagus	175	g	step 29: 175 g
6	small cauliflower			step 31: (blank)
7	small butternut squash			step 32: (blank)
8	Cheddar cheese	30	g	step 47: 30 g
9	Red Leicester cheese	30	g	step 47: 30 g
10	garlic			step 8: (blank)
11	olive oil			step 10: 15 ml
12	fresh basil	15	g	step 11: (blank) step 41: (blank) step 49: (blank)
13	quality plum tomatoes	800	g	step 13: 800 g
14	red wine vinegar	15	ml	step 40: 15 ml
15	extra virgin olive oil			step 40: 30 ml

Empty in this Level 2: choice points, records, suggested equipment, goes with.

K0

Line roles and recipe starts · code

Input and method

What K0 does to it

Inputs to K0

What it reads	Made by	Does K0 wait for it?
Every Level 1 line	Level 1	yes, it is there from the start
Web pages only: each line's role tag from the page	Level 1	yes, it is there from the start

Waits for: nothing; it runs first

Ran at the same time as, in this run: nothing

K0 labels every Level 1 line with its role, and marks the line where each recipe starts. Every later step reads these labels: K1 takes the title and servings lines, K2 the ingredient lines, K4 the method lines.

Code reads the tags. This is a web page, so its Level 1 carries a role tag on each line from the page's own structure. Code reads them; no model is called.

This run: P-FAST-R18, K0 and K1 only, newest rules (--packs 2026-11-04), Nov 4
When: 0.00 s to 0.00 s of 1.6 s
Model: None: no model call
Time: under 0.01 s
Cost: $0

Output

Result after K0

1 title, 1 headnote, 1 note, 1 servings, 15 ingredient, 1 heading, 11 method. One recipe, starting at line 1.

1My ratatouille puff pizzatitlerecipe starts here
2Loads of veg & oozy melted cheeseheadnote
31 hrnote
4serves 4servings
51 x 320g sheet of all-butter puff pastryingredient
61 courgetteingredient
71 small leekingredient
81 pepperingredient
9½ a bunch of asparagus (175g)ingredient
10¼ of a small caulifloweringredient
11¼ of a small butternut squashingredient
1230g Cheddar cheeseingredient
1330g Red Leicester cheeseingredient
14BASE TOMATO SAUCEheading
156 cloves of garlicingredient
16olive oilingredient
17½ a bunch of fresh basil (15g)ingredient
182 x 400g tins of quality plum tomatoesingredient
191 tablespoon red wine vinegaringredient
20extra virgin olive oilingredient
21Preheat the oven to 200ºC/400ºF/gas 6. Unroll your pastry sheet and place it, still on the paper, in a baking tray. Score a 2cm-wide border around the edge, then bake for 20 minutes, or until golden and puffed up, removing once done. Leave the oven on.method
22Meanwhile, for the sauce, peel and finely slice the garlic, and place in a shallow casserole pan on a medium-low heat with 1 tablespoon of olive oil. Tear in half the basil leaves, then cook and stir for a couple of minutes, until the garlic is lightly golden.method
23Pour in the tinned tomatoes, breaking them up with your spoon, then swirl a splash of water around each tin and into the pan. Simmer, stirring occasionally, while you get on with the veg.method
24Put a large dry non-stick frying pan on a high heat. Trim the courgette, quarter lengthways and remove the fluffy core, then place in the hot pan (or you could grill on a barbecue). Trim the leek, quarter lengthways, wash, halve the quarters so they fit in the pan, and add alongside the courgette. Char for a few minutes, turning halfway.method
25While that chars, deseed and quarter the pepper. Snap the woody ends off the asparagus and discard. Break the cauliflower into chunky florets. Deseed the squash and chop into 1cm slices.method
26Remove the charred courgette and leeks to your board, and add more of the veg to the pan. Keep repeating the process, charring each veg for a few minutes and removing to the board once done.method
27Chop the charred veg into rough 1cm chunks, adding to the simmering tomato sauce as you go. Simmer the sauce for 30 minutes, or until the veggies are soft and the sauce has thickened.method
28Add the red wine vinegar and 2 tablespoons of extra virgin olive oil to the sauce. Tear in most of the remaining basil leaves, stir well, then season to perfection with sea salt and black pepper. Now, you can either leave the sauce chunky, which is how I like it, or, if you’ve got fussy little ones (River, I’m looking at you), blitz it until smooth in a blender or food processor.method
29The pastry should be cool enough to handle now, so squash all the pastry inside the border, creating a base for the veg. Spoon enough veg and sauce into the centre of the puff pastry sheet and spread out right to the corners.method
30Coarsely grate or finely slice the cheese and sprinkle over the top. Finish with the remaining basil leaves. Bake for 10 to 15 minutes, or until the veg is hot all the way through and the cheese has melted.method
31Slice up your puff pizza, and serve with a nice green salad on the side.method

K1

Title, Cook Time, Extras · code + Haiku

Input and method

What K1 does to it

Inputs to K1

What it reads	Made by	Does K1 wait for it?
Lines that are not ingredient, method or heading lines	Level 1	yes, it is there from the start
Each line's role	K0	yes

Waits for: K0

Ran at the same time as, in this run: nothing

K1 fills three tables: Title (name, servings, total time), Cook Time (prep, cook, total) and Extras (text that is not a step or an ingredient, such as the headnote).

Code drafts all three. Title: the first title lines. Servings: a pattern match for lower and upper numbers, with leftover words sent to Extras. Times: a pattern match for each label and its value. Extras: the headnote, note and label lines.
Haiku checks two things. Haiku 5.5, thinking off, with Ryan's R1 to R21 rules, sees only the lines that are not ingredients or method (here lines 1, 2, 3, 4), plus code's draft. It returns the Cook Time label and value pairs, and which lines go to Extras with a name for each. It never writes the title, the servings or the Extras text.
Code keeps only what is printed. A time is kept only if its value is printed on a time line. Extras text is always copied word for word from Level 1. If the call fails, code's draft stands.
Then the Nov 4 rules step. Code, right after K1: a "Takes" line fills the total time (R82), a title loses a closing colon (R80), "Serves 4 as a main, 8 or more as a side" gives 4 to 8 (R81), and an Extras note keeps its mark or number in its name (R77).

This run: P-FAST-R18, K0 and K1 only, newest rules (--packs 2026-11-04), Nov 4
When: 0.00 s to 1.57 s of 1.6 s
Model: Haiku 5.5, thinking off
Time: 0.8 s
Cost: $0.00019
Tokens: 14,273 rules (cached) + 160 new in, 56 out

Output

Result after K1

3 of 4 rows match L2 corrected. Bold text differs. L2 corrected's 1 Extras entry that comes from method sentences (K4's job, R9) is left out.

Title

Title	Serves	Total time
My ratatouille puff pizza	4 to 4	(blank)

Cook Time

Prep	Cook	Total
(blank)	(blank)	(blank)

Extras

Name	Text
untitled	Loads of veg & oozy melted cheese
missing here

Answer

L2 corrected

The settled version (corrected). Bold text differs from the run.

Title

Title	Serves	Total time
My ratatouille puff pizza	4 to 4	(blank)

Cook Time

Prep	Cook	Total
(blank)	(blank)	(blank)

Extras

Name	Text
untitled	Loads of veg & oozy melted cheese
untitled	1 hr