Goal :
    Générer une suggestion détaillée et visuellement attrayante pour la présentation finale d'un plat, basée sur 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 :

    json
    {"title":"Slow-cooked lamb and mint tortellini with lemon courgettes ","ingredients":"For the Recipe : plain (all-purpose) or '00' flour,whole eggs,egg yolks,fine salt,onion,knob of butter,splash of olive oil,boned shoulder of lamb (about 600 g/1 lb 5 oz),vegetable stock,sprig of thyme,sprig of bay leaves,garlic clove,sprig of mint,large courgettes (zucchini),vegetable stock,zest of 1 unwaxed lemon,pinch of fine salt,hot vegetable stock,butter,few mint leaves","instructions":"1. Making the Pasta Dough: Follow the ravioli dough recipe provided in your reference material (step 1).\n2. Preparing the Lamb Confit: Peel and finely dice the onion. In a pressure cooker, heat the butter and olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes without browning it, stirring continuously. Season the lamb shoulder with salt and pepper. Increase the heat to high, add the lamb to the onions, and brown it on all sides. Add the vegetable stock, thyme, bay leaves, and the peeled garlic clove. Follow the manufacturer's guide to bring the cooker to pressure, then cook for 40 minutes. Once cooking is complete, remove from heat and allow the pressure to release gradually. Take the meat out of the cooker, strain the cooking juices through a fine sieve, shred the meat with a fork, and place it in a large bowl. Mix in a little of the cooking juices along with finely chopped mint. Adjust seasoning with salt and pepper if needed, and then set aside in a cool place.\n3. Making the Crushed Lemon Courgettes: Cut the courgettes in half lengthwise and then into quarters. Finely slice the quarters and place them in a saucepan with olive oil; cook gently for several minutes. Season with salt, add the vegetable stock, and bring to a simmer. Once the stock has evaporated and the courgettes are tender, remove the pan from heat. Mash the courgettes with a fork, and mix in the grated lemon zest and a pinch of salt.\n4. Assembling the Tortellini: Roll out the pasta dough very thinly and use a pastry cutter to cut out circles of 8 cm/3 inches in diameter. Follow the step-by-step method provided to form the tortellini.\n5. Cooking the Tortellini: Bring a pot of salted water to a rolling boil, then cook the tortellini for 2-3 minutes. Carefully lift the tortellini from the pot using a slotted spoon. Place them in a large bowl with stock and butter, and gently toss to combine.\n6. Serving: Place a pastry cutter on each plate, fill it with crushed lemon courgettes to a depth of about 1-2 cm, then remove the cutter. Top with the hot cooked tortellini and garnish with a few mint leaves.","region":"FR"}