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":"Pot-au-feu ","ingredients":"For the recipe : chuck steak,shoulder of beef,shin,oxtail,leeks,yellow onions,cloves,small turnips,carrots,head of celery,medium-sized potatoes,celeriac,coarse salt,sea salt,mignonette pepper,horseradish,pickled gherkins,pickled onions","instructions":"Prepare the meat and vegetables.\nTie the 500 g chuck steak, 500 g shoulder of beef, 500 g shin, and 1 oxtail together like a roast, leaving a long length of string (or ask your butcher to assist with this).\nPeel and wash the 8 leeks.\nCut the green tops off the leeks and use them to make a bouquet garni by tying them with a sprig of thyme and a bay leaf.\nSet the white parts of the leeks aside.\nFilter any leftover stock, place it in the refrigerator, and the next day skim off the fat that has solidified.\nFreeze the stock for future use in sauces.\nWhile this dish does require a long cooking time, it's a wonderfully healthy winter meal!\nPeel 3 yellow onions, and insert the 2 cloves into two of the onions.\nCook the meat.\nPlace all the meats in a stewpot.\nFill it with water and bring to a boil.\nDrain and rinse the meat under running water.\nEmpty and dry the stewpot.\nReturn the meat to the pot, tying the strings to one of the handles, fill with water, add the bouquet garni and onions, then stir in a tablespoon of coarse salt.\nBring to a boil and then simmer for 2 hours and 15 minutes, skimming regularly.\nCook the vegetables.\nPeel and wash the 1 kg of small turnips, 8 carrots, 1 head of celery, and 1 kg of medium-sized potatoes.\nWash and cut the celeriac into eight wedges.\nAfter 2 hours and 15 minutes, add these vegetables, along with the reserved white leeks, to the stewpot and continue cooking for another 45 minutes.\nUse a knife to check the doneness of the vegetables.\nTo finish the Pot-au-feu.\nTurn off the heat and wait about ten minutes.\nUsing a small ladle, remove any fat that has risen to the surface.\nRemove the bouquet garni and discard it.\nTake out the meat parcels, place them in a large warm dish, and remove the strings.\nSlice the meat thickly.\nUse a slotted spoon to remove all the whole vegetables and arrange them alongside the meat.\nSeason the pot-au-feu with sea salt and mignonette pepper.\nGrate the 3 cm of horseradish on top.\nServe in the dish with the stock in bowls, alongside a small dish of sea salt, another of mignonette pepper, and some pickled gherkins and pickled onions.\nYou can prepare this dish in two stages: make the meat a day in advance (allowing the fat to separate from the stock when cooled), then gently reheat the meat the next day while cooking the vegetables.","region":"FR"}