Goal :
    Générer une suggestion détaillée et visuellement attrayante pour la présentation finale d'un plat, basée sur le type, le titre, les ingrédients et les instructions de cuisine. 
    Cette description servira à créer une image du plat.


    Return Format :
    Renvoies un objet JSON respectant strictement cette structure :
    json
    {
        "data": <description>
    },
    - description doit être un prompt dans le but de générer une image et écrit en anglais.


    Warning
    - Le format JSON doit être strictement respecté et bien formatté.
    - Ne renvoie que le JSON, sans explication.


    Context Dump
    Données de la recette fournies :

    Le type de la recette est un plat principal.

    json
    {"title":"Chicken pot pie with biscuits ","category":"main","ingredients":[{"section":"For the Recipe","ingredients":["authentic foods gf classical blend flour (118.294 ml /p) or basic gluten-free flour mix (1 unit /p)","xanthan gum","baking powder","salt","dairy-free, soy-free vegetable shortening, chilled","plain vegan yogurt","olive oil","stalk celery, chopped","frozen pearl onions, defrosted (1 minute in the microwave)","superfine brown rice flour","dried thyme","cayenne pepper","chicken broth","rice milk","salt","frozen peas and carrots","diced cooked chicken","freshly squeezed lemon juice","freshly ground pepper","chopped parsley"]}],"instructions":["1. Preheat the oven to 475°F. Prepare a baking sheet by lining it with parchment paper.","2. For the biscuits, start by mixing the flour blend, xanthan gum, baking powder, and salt in a large bowl. Cut in the chilled shortening using a pastry blender, two knives, or your fingers until the mixture resembles pea-size crumbs. Add the yogurt and stir gently until just combined, ensuring to incorporate the crumbs at the bottom of the bowl.","3. Lightly flour a work surface with a bit of gluten-free flour mix and transfer the dough onto it. Pat the dough gently into a disk about 3/4 inch thick, pressing in any loose bits. Avoid overworking the dough.","4. Using a floured 2½-inch biscuit cutter, cut out the biscuits, making sure to place them as close together as possible. Gather the scraps, reshape them into a disk, and cut the final biscuits; you should have a total of 8. Move the biscuits to the baking sheet and bake in the center of the oven for 20 minutes, or until golden.","5. In the meantime, prepare the filling. Heat the olive oil in a heavy pot over medium heat. Add the celery and pearl onions, cooking for about 2 minutes while stirring, until slightly softened. Sprinkle the brown rice flour over the celery and onions along with the thyme and cayenne, and cook for another 2 minutes until golden and fragrant. In a separate glass measuring cup, combine the broth and rice milk and warm in the microwave for 1 minute.","6. Gradually add the warmed broth-rice milk mixture to the celery and onion mixture, stirring vigorously. Include a pinch of salt and let it simmer for around 2 minutes until thickened. Then, add the peas and carrots, chicken, and lemon juice. Heat through for an additional 2 minutes at a simmer. Season with salt and pepper to taste, and serve over split biscuits, garnished with a sprinkle of chopped parsley."],"region":"WWW"}