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": "Poached egg and piperade with cloves A vibrant dish with a lovely runny poached egg.",
  "description": "Made in a jar so it's easy to carry, this piperade is full of colour, spiced with cloves and finished with a lovely runny poached egg. Don't forget to peel the peppers to make them more digestible, either with a peeler or by roasting them in the oven, depending on how much time you have. This is a perfect dish for a real-life 'déjeuner sur l'herbe'.",
  "instructions": [
    "1- The poached eggs",
    "Break the eggs carefully into 4 ramekins. Put 1 litre/1's pints of water in a saucepan with the white vinegar and bring to the boil. Lower the heat until the water is just simmering, then stir it rapidly with a spoon to create a whirlpool effect. Lower the eggs very gently into the water and leave to cook for 2 minutes. Lift them out with a slotted spoon and immediately immerse in iced water to stop them cooking any more. Leave the eggs in the water for 2 minutes, then remove with a slotted spoon, drain on some kitchen paper and put to one side. (See step-by-step method on p. 64.)",
    "2 The piperade",
    "Preheat the oven to 180°C (350°F: gas mark 4). Remove the stalks from the peppers and empty out the seeds (a spoon will help), then place them on a piece of foil big enough to wrap them completely. Season the peppers with salt, add the cloves and pour over a little olive oil, then close up the foil to make a parcel and bake for 20 minutes. Remove from the oven and leave to cool. Peel off the pepper skins, then cut the flesh into neat slices and mix in a large bowl. Check the seasoning and add a little salt if necessary, then set aside somewhere cool.",
    "3-The softened spring onions",
    "Trim and finely slice the spring onions. Warm the olive oil and butter in a saucepan over a low heat, then add the onions, a little salt and the clove. When the onions are coloured all over, add the vegetable stock and cover the onions with a circle of baking parchment with a 2 cm/% in hole in the centre, making sure it touches the onions. Cook over a gentle heat for 10 minutes, then remove from the heat and take out the clove.",
    "4-Finishing off and serving",
    "Divide the softened spring onions between + ramekins, then top with the piperade. Place a poached egg in the centre of each one, scatter with fleur de sel and serve warm or cold."
  ]
}