title: ERROR: Element is not valid for content model
body: <p>HELP: the validation error: Element 'ingred' is not valid for content model: '(frontmatter,ingred,prep,comment)' [xml]</p>
  
  <p>Can someone please tell me what I am missing?</p>
  
  <pre><code>&lt;?xml version="1.0" encoding="utf-8"?&gt;
  &lt;!DOCTYPE lovefood [
  &lt;!ELEMENT lovefood (frontmatter,ingred,prep,comment)&gt;
  &lt;!ELEMENT frontmatter (publisher,title,date,isbn,blurb)&gt;
  &lt;!ELEMENT publisher (#PCDATA)&gt;
  &lt;!ELEMENT title (#PCDATA)&gt;
  &lt;!ELEMENT isbn (#PCDATA)&gt;
  &lt;!ELEMENT date (#PCDATA)&gt;
  &lt;!ELEMENT blurb (#PCDATA)&gt;
  
  &lt;!ELEMENT ingred ((recipe|subrecipe)*)&gt;
  &lt;!ATTLIST recipe title CDATA #IMPLIED&gt;
  &lt;!ELEMENT recipe (section,ing*)&gt;
  &lt;!ELEMENT section (#PCDATA)&gt;
  &lt;!ATTLIST subrecipe title CDATA #IMPLIED&gt;
  &lt;!ELEMENT subrecipe (ing*)&gt;
  &lt;!ATTLIST ing name CDATA #REQUIRED
     amount CDATA #IMPLIED
      unit CDATA #IMPLIED&gt;
  &lt;!ELEMENT ing (#PCDATA)&gt;
  
  &lt;!ELEMENT prep (step+)&gt;
  &lt;!ELEMENT step (#PCDATA)&gt;
  
  &lt;!ELEMENT comment (photo_of_dish,pagenumber)&gt;
  &lt;!ELEMENT photo_of_dish (#PCDATA)&gt;
  &lt;!ELEMENT pagenumber (#PCDATA)&gt;
  ]&gt;
  
  &lt;lovefood&gt;
  
  &lt;frontmatter&gt;
  &lt;publisher&gt;Parragon Books Ltd&lt;/publisher&gt;
  &lt;title&gt;Love Food&lt;/title&gt;
  &lt;date&gt;2011&lt;/date&gt;
  &lt;isbn&gt;978-1-4454-4285-3&lt;/isbn&gt;
  &lt;blurb&gt;Clear and easy-to-follow ingredients lists and step-by-step methods&lt;/blurb&gt;
  &lt;/frontmatter&gt;
  
  &lt;ingred&gt;
  &lt;recipe title="Ingredients"&gt;
  &lt;section&gt;fish and seafood&lt;/section&gt;
  &lt;ing name="plain flour, for dusting olive oil, for oiling and drizzling"&gt;&lt;/ing&gt;
  &lt;ing name="quantity tomato sauce" amount="1"&gt;&lt;/ing&gt;
  &lt;ing name="mixed fresh seafood" amount="225" unit="g"&gt;&lt;/ing&gt;
  &lt;ing name="red pepper and yellow pepper deseeded and chopped" amount="0.5"&gt;&lt;/ing&gt;
  &lt;ing name="capers, rinsed" amount="1" unit="tbsp"&gt;&lt;/ing&gt;
  &lt;ing name="Taleggio cheese, grated" amount="55" unit="g"&gt;&lt;/ing&gt;
  &lt;ing name="freshly grated parmesan cheese" amount="3" unit="tbsp"&gt;&lt;/ing&gt;
  &lt;ing name="dried oregano" amount="0.5" unit="tsp"&gt;&lt;/ing&gt;
  &lt;ing name="anchovy fillets in oil, drained and sliced" amount="75" unit="g"&gt;&lt;/ing&gt;
  &lt;ing name="black olivees, stoned" amount="10"&gt;&lt;/ing&gt;
  &lt;ing name="salt and pepper"&gt;&lt;/ing&gt;
  &lt;/recipe&gt;
  &lt;/ingred&gt;
  
  &lt;ingred&gt;
  &lt;subrecipe title="Pizza Dough"&gt;
  &lt;ing name="plain flour, plus extra for dusting" amount="225" unit="g"&gt;&lt;/ing&gt;
  &lt;ing name="salt" amount="1" unit="tsp"&gt;&lt;/ing&gt;
  &lt;ing name="easy blend dried yeast" amount="1" unit="tsp"&gt;&lt;/ing&gt;
  &lt;ing name="olive oil" amount="1" unit="tbsp"&gt;&lt;/ing&gt;
  &lt;ing name="lukewarm water" amount="90" unit="ml"&gt;&lt;/ing&gt;
  &lt;/subrecipe&gt;
  &lt;/ingred&gt;
  
  &lt;prep&gt;
  &lt;step&gt;
  1. To make the pizza dough, sift the flour and salt into a bowl and stir in the         yeast.Make a wheel in the centre and pour in the oil and water. Incorporate the dry ingredients into the liquid, using floured hands.
  &lt;/step&gt; 
  &lt;step&gt;
  2. Turn out the dough onto a lightly floured work surface and knead well for 5 minutes,until smooth and elastic. Return to the clean bowl, cover with lightly oiled clingfilm and set aside to rise in a warm place for about 1 hour, or until doubled in size.
  &lt;/step&gt;
  &lt;step&gt;
  3. Turn out the dough again onto a lightly floured work surface and knock down. Knead briefly, then roll out the dough into a circle about 6mm/ 1/4 inch thick. Transfer to a lightly oiled baking sheet and push up the edge with your fingers to form a small rim.
  &lt;/step&gt;
  &lt;step&gt;
  4. Spread the tomato sauce over the pizza base, almost to the edge.Arrange the mixed seafood, red and yellow peppers and capers evenly on top.
  &lt;/step&gt;
  &lt;step&gt;
  5. Sprinkle the cheeses and oregano evenly over the topping. Add the anchovy fillets and olives, drizzle with olive oil.Season to taste with salt and pepper.
  &lt;/step&gt; 
  &lt;step&gt;
  6. Bake in a preheated oven, 220 C/ 425 F/ Gas Mark 7, for 20-25 minutes, until the crust is crisp and the cheese has melted.Serve immediately.
  &lt;/step&gt;
  &lt;/prep&gt;
  
  &lt;comment&gt;
  &lt;photo_of_dish&gt;input photo here&lt;/photo_of_dish&gt;
  &lt;pagenumber&gt;130&lt;/pagenumber&gt;
  &lt;/comment&gt;
  
  &lt;ingred&gt;
  &lt;recipe title="Scallops with porcini and cream sauce"&gt;
  &lt;section&gt;fish and seafood&lt;/section&gt;
  &lt;ing name="dried porcini mushrooms" amount="25"&gt;&lt;/ing&gt;
  &lt;ing name="hot water" amount="500" unit="ml"&gt;&lt;/ing&gt;
  &lt;ing name="olive oil" amount="3" unit="tbsp"&gt;&lt;/ing&gt;
  &lt;ing name="butter" amount="40" unit="g"&gt;&lt;/ing&gt;
  &lt;ing name="sliced scallops" amount="350" unit="g"&gt;&lt;/ing&gt;
  &lt;ing name="garlic cloves, very finely chopped" amount="2"&gt;&lt;/ing&gt;
  &lt;ing name="lemon juice" amount="2" unit="tbsp"&gt;&lt;/ing&gt;
  &lt;ing name="double cream" amount="250" unit="ml"&gt;&lt;/ing&gt;
  &lt;ing name="dried fettuccine or papardelle" amount="350" unit="g"&gt;&lt;/ing&gt;
  &lt;ing name="chopped fresh flat leaf parsley, to serve" amount="2" unit="tbsp"&gt;&lt;/ing&gt;
  &lt;ing name="salt and pepper"&gt;&lt;/ing&gt;
  &lt;/recipe&gt;
  &lt;/ingred&gt;
  
  &lt;prep&gt;
  &lt;step&gt;
  1. Put the porcini and hot water in a bowl and soak for 20 minutes. Strain the mushrooms, reserving the soaking water, and chop roughly. Line a sieve with kitchen paper and strain the mushroom water into a bowl
  &lt;/step&gt;
  &lt;step&gt;
  2. Heat the oil and butter in a large frying pan over a medium heat. Add the scallops and cook for 2 minutes, or unitl just golden. Add the garlic and mushrooms, then stir-fry for another minute
  &lt;/step&gt;
  &lt;step&gt;
  3. Stir in the lemon juice, cream and 150ml of the mushroom water. Bring to the boil, then simmer over a medium heat for 2-3 minutes, stirring constantly, until the liquid is reduced by half. Season with salt and pepper. Remove from heat.
  &lt;/step&gt;
  &lt;step&gt;
  4. Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the pasta, bring back to the boil and cook for 8-10 minutes, until tender but firm. Drain and transfer to a warm serving dish. Briefly reheat the sauce and pour over the pasta. Sprinkle with the parsley and toss well to mix. Serve immediately.
  &lt;/step&gt;
  &lt;/prep&gt;
  
  &lt;comment&gt;
  &lt;photo_of_dish&gt;input photo here&lt;/photo_of_dish&gt;
  &lt;pagenumber&gt;126&lt;/pagenumber&gt;
  &lt;/comment&gt;
  &lt;/lovefood&gt;
  </code></pre>
  
  <p>Element 'ingred' is not valid for content model: '(frontmatter,ingred,prep,comment)' [xml]</p>