Goal :
    Générer une suggestion détaillée et visuellement attrayante pour la présentation finale d'un plat, basée sur le type, 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 :

    Le type de la recette est un plat principal.

    json
    {"category":"main","title":"Chicken pot pie with biscuits ","ingredients":"For the Recipe : authentic foods gf classical blend flour (118.294 ml /p) or basic gluten-free flour mix (1 unit /p),xanthan gum,baking powder,salt,dairy-free, soy-free vegetable shortening, chilled,plain vegan yogurt,olive oil,stalk celery, chopped,frozen pearl onions, defrosted (1 minute in the microwave does it),superfine brown rice flour,dried thyme,cayenne pepper,chicken broth,rice milk,salt,frozen peas and carrots,diced cooked chicken,freshly squeezed lemon juice,freshly ground pepper,chopped parsley","instructions":"1 Preheat the oven to 475°F. Line a baking sheet with parchment paper.\n2 To prepare the biscuits, in a large bowl, whisk together the flour mix, xanthan gum, baking powder, and salt. Cut in the chilled shortening using a pastry blender, two knives, or your fingers until the mixture resembles pea-sized crumbs. Incorporate the yogurt and stir until just combined, ensuring to mix in any crumbs settled at the bottom of the bowl.\n3 Lightly flour a work surface with a small amount of gluten-free flour mix and turn out the dough. Gently pat the dough into a disk approximately 3/4-inch thick, pressing in any loose bits. Avoid overhandling the dough.\n4 Use a 2½-inch floured biscuit cutter to cut out the biscuits, placing them as close together as possible. Gather the scraps and reshape them into a disk to cut out the remaining biscuits; you will yield a total of 8. Move the biscuits to the baking sheet. Bake in the center of the oven for 20 minutes, or until they are golden.\n5 Meanwhile, prepare the filling. Heat the olive oil in a heavy pot over medium heat. Add the celery and pearl onions and cook, stirring occasionally, for 2 minutes, or until they soften slightly. Sprinkle the brown rice flour over thecelery and onions, along with the thyme and cayenne, and cook, stirring, for another 2 minutes, until golden and fragrant. Combine the broth and rice milk in a glass measuring cup and heat in the microwave for 1 minute.\n6 Gradually add the warmed broth-rice milk mixture to the celery and onion blend, stirring vigorously to combine. Include a pinch of salt and simmer for about 2 minutes, until it thickens. Stir in the peas and carrots, chicken, and lemon juice. Heat everything through for an additional 2 minutes at a simmer. Adjust salt and pepper to your liking. Serve the filling over halved biscuits with a sprinkle of chopped parsley.","region":"WWW"}