— The standard
How we build a Chop it recipe
Chefs balance a plate to a pattern: something savoury underneath, something sharp to lift it. We write every Chop it recipe to a nine-stage standard so that balance lands on the page before you cook it. Two plants carry each savoury dish at full weight, which is how the average reaches 5.6 plants and 34g of protein a serving. We have not cooked all 1,035 ourselves and will not pretend we have. Chop it counts plants, fibre and protein across your week rather than one dinner, so judge it on the seven days.
1Centre of the plateProtein and its plant pairing, chosen together
2Cuisine lockThe flavour world, named before any seasoning
3Umami baseA named savoury source: miso, anchovy, dried mushroom
4Aromatics and spiceBloomed 30 to 60 seconds, garlic in late
5PlantsTwo at full weight, never the same vegetable twice a week
6Carb or grainWhere the dish wants one, not by default
7AcidMatched to the cuisine, used in the method
8Texture contrastThe element that breaks everything above
9Fresh finishHerbs or raw allium last, assembly written in