Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "20c092042d894c199e1ebb1ea2877012",
    "updated": "2025-05-10T11:27:23.702Z",
    "title": "Scotch Eggs",
    "subtitle": null,
    "description": "Store-bought scotch eggs are often found in picnic baskets, and the bite-sized versions make great party snacks. However, nothing compares to a freshly homemade full-sized scotch egg with a soft, runny center. While frying is required, following the recommended oil temperature helps minimize oil absorption. The sausage meat mixture is simple to prepare, and you can adjust the yolk's consistency to your preference. Feel free to customize the spices to suit your taste. They are incredibly delicious!",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "eggs",
          "sausagemeat",
          "stuffing mix",
          "chopped parsley",
          "chopped thyme",
          "mixed herbs",
          "chilli flakes",
          "salt and pepper",
          "plain flour",
          "egg, beaten",
          "dried breadcrumbs",
          "sunflower oil"
        ]
      }
    ],
    "instructions": [
      "Bring a medium pan of water to a boil, then gently lower the four eggs into the pan using a slotted spoon.",
      "Simmer the eggs for 6 minutes for soft-boiled yolks or 7½ minutes for hard-boiled yolks.",
      "Prepare a bowl of ice water to immediately cool the eggs after boiling to stop the cooking process.",
      "Lightly crack the eggshells before transferring them to the ice water to make peeling easier once fully cooled.",
      "In a large bowl, combine the sausagemeat, stuffing mix, parsley, thyme, mixed herbs, chilli flakes, salt, and pepper.",
      "Mix all the ingredients thoroughly until well blended.",
      "Peel the cooled eggs carefully.",
      "Divide the sausagemeat into four equal portions (approximately 115g each).",
      "Using a piece of clingfilm, flatten one portion into a circular shape.",
      "Place a peeled egg in the center and use the clingfilm to wrap the sausagemeat around it, fully encasing the egg.",
      "Repeat this process for each egg.",
      "Set out three separate bowls: one with flour, one with the beaten egg, and one with breadcrumbs.",
      "Roll each stuffed egg first in flour, then in beaten egg, and finally in breadcrumbs until completely coated.",
      "Place the coated scotch eggs on a plate and set aside.",
      "Pour oil into a large wide pan to a depth of 5-6 cm; this amount (1 liter) should allow frying two scotch eggs at a time.",
      "Heat the oil to 160°C, using a digital thermometer to monitor the temperature. If the oil is too cool, it will soak into the eggs; if too hot, they may burn.",
      "Carefully lower the scotch eggs into the hot oil and fry for 9-10 minutes, turning halfway through, until they are golden brown and crispy.",
      "Remove the scotch eggs with a slotted spoon and drain on kitchen paper to remove excess oil.",
      "Allow them to cool for 30 minutes before enjoying warm, or cool completely and refrigerate before serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]