Goal:
You are a world-class expert in culinary recipe classification. Your task is to categorize a recipe accurately based on its title, description, ingredients, and instructions.

Context:
A recipe can either be a beverage or a food item. If it's a beverage, classify it as "drinks". If it's food, choose the most appropriate category among the following:

"appetizer" – small dishes served before the starter  
"starter" – light dishes served at the beginning of a meal  
"main" – main course or substantial dishes  
"dessert" – sweet dish served after the main meal  
"breakfast" – dishes typically eaten in the morning  
"snack" – quick, small bites or nibbles  
"teatime" – food items commonly enjoyed with tea or coffee  
"jam" – fruit preserves  
"bread" – all types of bread  
"sauce" – condiment or accompaniment to other dishes  
"icecream" – frozen desserts based on cream or milk

Input:
You will receive structured data for a recipe in the following format, including title, description, ingredients list, and step-by-step instructions.

json
{"title":"Bok Choy and Radish Kimchi null","description":"This is the first non-traditional kimchi that Gareth and I ever made. The juicy, crunchy bok choy and radishes make it feel fresh, light and summery - quite different to the typical cabbage kimchi. I once gave a masterclass on how to make different types of kimchi and this was by far the most popular. I think people find it less intimidating as it doesn't have the same strong, fermented taste as the more traditional varieties. If you're a kimchi newbie, give it a try.","ingredients":[{"section":"For the recipe","ingredients":["1kg (2lb 4oz) bok choy","250g (9oz) French radishes, trimmed and halved","1 tablespoon salt","1 tablespoon caster sugar"]},{"section":"KIMCHI 'GLUE'","ingredients":["250ml (9fl oz) water","2 tablespoons sweet rice flour","2 tablespoons gochugaru (Korean red chilli powder)","2 spring onions, trimmed and finely chopped","1 carrot, grated","2 tablespoons saeujeot (salted fermented shrimp)","1 tablespoon fish sauce","6 garlic cloves, minced","2-cm (1-inch) piece of fresh root ginger, peeled and very finely chopped"]}],"instructions":["Using a sharp knife, make a cut about 5cm (2 inches) long to the base of each bok choy and use it to gently pull the bok choy in half (this helps to keep the leaves whole without shredding them). Repeat the process with each half so that the bok choy are quartered, then rinse the quarters along with the radishes under cold running water. Drain, shaking off any excess water, and set aside.","To make the kimchi 'glue', bring the measurement water to a boil in a small saucepan. Reduce the heat to a simmer, add the sweet rice flour and whisk together until there are no lumps and the mixture is thick enough to easily coat the back of a spoon. Set aside to cool to room temperature, then add the remaining 'glue' ingredients and mix together thoroughly.","Meanwhile, mix together the salt and sugar in a bowl. Add the bok choy quarters and rub the salt and sugar mixture between the leaves, ensuring the thicker parts near the base are particularly well covered. Transfer to a large, clean, clip lock plastic container along with the radish halves and mix everything together with your hands. Leave to brine for 30 minutes.","After brining, thoroughly wash the bok choy and radishes under cold running water then shake dry. Take a small handful of the 'glue' and rub it up and down each bok choy quarter to coat, again making sure that the thicker parts nearer the base are particularly well covered. Use the leftover 'glue' to coat the radishes.","Fold over the top third of each bok choy quarter into its centre, then fold over the outer leaves to form a parcel. Pile the folded bok choy parcels neatly back in the container, filling any gaps with the radish halves.","This kimchi can be eaten straightaway, but is best after it has had 3-4 days at room temperature to ferment, after which you can store it in the refrigerator. It's not great for cooking, so if you want to make a Kimchi Jjigae or Kimchi Fried Rice you are better off using a traditional Baechu Kimchi."]}

Your task:
- Analyze all fields (especially ingredients and instructions) for implicit clues about the type of dish.
- Avoid over-relying on the title alone.
- Choose the **most precise and relevant** category from the list.
- Always prefer specificity over generalization.

Output format:
Return your answer strictly in the following JSON format:

json
{ "data": "<category>" }