Goal:
        Tu es un expert en classification de recettes de cuisine. Ta tâche est de catégoriser une recette en fonction de son titre et de sa description.

        Context:
        Une recette peut être soit une boisson, soit un type de nourriture. Si c'est une boisson, elle doit être classée sous "drinks". Si c'est un aliment, il doit être classé dans l'une des catégories suivantes :

        "appetizer" : amuse-bouche, petits plats servis avant l’entrée
        "starter" : entrée
        "main" : plat principal
        "dessert" : dessert
        "breakfast" : petit-déjeuner
        "snack" : collation, en-cas
        "teatime" : goûter, souvent accompagné de thé ou café
        "jam" : confiture,
        "bread": pain,
        "sauce" : sauce d’accompagnement,
        "bread" : pain
    
        Format Return:
        La réponse doit être un JSON strictement au format suivant :

        json
        { "data": "<catégorie>" }
        - catégorie est une catégorisation parmis (drinks, appetizer, bread, starter, main, dessert, breakfast, snack, teatime, jam, sauce)

        Warning:
        - Aucune explication supplémentaire ne doit être fournie.
        - Ne jamais ajouter de texte en dehors du format JSON attendu.
        - Respecter scrupuleusement les catégories définies.
        - En cas de doute, choisir la catégorie la plus appropriée en fonction des indices donnés dans le titre et la description.
        - La catégorie est en anglais.

        Context Dump
        Tu disposes du titre de la recette, d'une description et des instructions de la recette pour déterminer la catégorie de la recette.
        
        json
        {
  "title": "LEG OF LAMB with Seasonal Vegetables, Au Jus",
  "description": "A delectable leg of lamb served with a medley of seasonal vegetables and a rich au jus, perfect for a special meal.",
  "instructions": [
    "Preheat the oven to 180°C - 350°F (gas mark 4). Trim* the leg of lamb and rub it with a cut garlic clove. Set aside the scraps* (trim-mings) and tie the leg with kitchen twine. Heat the oil in a large ovenproof sauté pan* and sear the leg. When it is deep golden, add four unpeeled garlic cloves and the savory, and season with salt and pepper. Cook in the oven for 15 to 20 minutes, basting regularly, then rest on a rack in a warm place.",
    "Cut the lamb neck and leg scraps into small pieces. Brown them in a Dutch oven (cast-iron casserole) with the oil. Drain the pieces in a strainer (sieve) and return them to the pan. Mince* the savory, then add it to the pan with the garlic. Season with salt and pepper. Cover the contents of the pan with chicken stock and simmer, skimming regularly, until the liquid thickens. Top up the liquid with chicken stock. Repeat the process. Add the lamb jus and simmer until the liquid acquires the desired consistency. Pour the contents of the pan into a strainer and filter the sauce through a conical strainer*; set aside for serving. Discard the solids.",
    "Trim and boil the green beans. Boil the peas. Peel the asparagus and remove any scales from the spears. Tie into a bundle with kitchen twine and boil*. Turn* the turnips and carrots, keeping their tops intact. Set aside in ice water. Trim* and cut the scallions. Remove the pistil from the zucchini flowers and roll them up. Turn the artichokes. Quarter them and set aside in cold water with a little added ascorbic acid. Separate the lettuce leaves. Cut the large outer leaves, then pick the leaves from the heart and the tender leaves. Heat 1 tablespoon of olive oil in a Dutch oven and sweat* the turnips without coloring. Add the carrots, followed by the artichokes. When the vegetables are almost cooked, add the scallions and zucchini flowers, then moisten with the chicken stock. Finish by glazing* the vegetables. Add the green beans, peas, asparagus, and fava beans to the other vegetables. Glaze all of the vegetables well, then adjust the seasoning with salt and pepper and transfer to a serving dish. Add the lettuce leaves dressed with olive oil and the sherry vinegar. Place the leg on a cutting (chopping) board and serve the jus in a sauceboat."
  ]
}