Goal
       Corriger les erreurs de formatage dans une réponse contenant un JSON mal structuré afin de rendre le JSON exploitable et valide.

        1. Extraire et corriger uniquement la partie JSON de  [
[
  {
    "recipeCode": "b7fb74fb93124894a17dc26b908fd7cc",
    "updated": "2025-05-07T08:16:01.040Z",
    "title": "Midnight Velouté",
    "subtitle": "Pumpkin, Chestnut and Almond Velouté",
    "description": "This pumpkin, chestnut and almond velouté will charm you with its softness and warm flavors. A comforting recipe that evokes the magic of a fairy-tale carriage.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "1 medium-sized pumpkin/hokkaido squash",
          "Shelled hazelnuts",
          "200 g shelled chestnuts",
          "3 large potatoes suitable for mashing",
          "1 leek white part",
          "1 large onion",
          "1.5 L vegetable broth",
          "250 ml almond plant-based drink",
          "½ bunch flat-leaf parsley",
          "Salt and freshly ground pepper",
          "Olive oil"
        ]
      }
    ],
    "instructions": [
      "Preheat your oven to 180 °C (350 °F).",
      "Start by preparing the pumpkin: wash it thoroughly, brush it, and dry it well.",
      "Using a knife, cut off the top part of the pumpkin and remove the seeds from inside.",
      "Using a brush, coat the inside with a little olive oil. Lightly salt. Do the same for the cut-off lid.",
      "Place the pumpkin and its lid on a baking sheet. On another tray, spread the hazelnuts in a single layer. Bake both trays at the same time. Let the hazelnuts roast for 10 minutes, then remove them from the oven. Cook the pumpkin for 40 minutes, covering it with aluminum foil if it starts to brown too much.",
      "Meanwhile, prepare the other vegetables and make the base of the velouté: bring a large pot of salted water to a boil and plunge in the chestnuts for 15 minutes, until tender.",
      "Peel the potatoes and dice them into 2 mm cubes (brunoise).",
      "Wash the leek and thinly slice it. Peel and finely chop the onion.",
      "In a casserole, pour a drizzle of olive oil and heat over medium heat. Once the oil is hot, sauté the chopped onion and sliced leek for 2 minutes. Then add the potato brunoise, season, and let the potatoes brown for 2 minutes before adding the vegetable broth.",
      "Bring the pot to a boil over high heat, then lower to a simmer and cook for 15 minutes until the vegetables are soft and tender. Strain the preparation, keeping the cooking liquid. Drain the chestnuts.",
      "Blend the cooked vegetables and chestnuts together, then adjust the seasoning. Return the purée to the pot.",
      "Remove the pumpkin from the oven. With a spoon, gently scoop out the flesh without damaging the shell, which will serve as the velouté's container. Add the pumpkin flesh to the vegetable purée, then pour in the almond plant-based drink. Blend everything with an immersion blender until creamy and smooth. If the velouté is too thick, thin it with some of the vegetable cooking liquid.",
      "Check the seasoning and bring the velouté to a gentle simmer.",
      "For serving, pour the velouté into the pumpkin. Finely chop the flat-leaf parsley and sprinkle it on top. Crush the hazelnuts and offer them to your guests to sprinkle on their soup. Enjoy immediately!"
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
].
        2. S'assurer que la syntaxe JSON est strictement valide.
        3. Ne pas modifier les valeurs, seulement le format si nécessaire.
    
        Return Format
        Tu dois renvoyer un JSON strictement valide.
        - Respecte la structure originale du JSON (pas d'ajout, suppression ou modification des données).
        - Corrige les erreurs de formatage éventuelles (guillemets manquants, virgules, accolades, etc.).

        Warnings
        - Ne modifie pas le contenu des valeurs, seulement le format si nécessaire.
        - Ne renvoie que le JSON corrigé, sans explication.
        - Assure-toi que le JSON est bien formatté et exploitable.

        Context Dump
        Données à corriger :
         [
[
  {
    "recipeCode": "b7fb74fb93124894a17dc26b908fd7cc",
    "updated": "2025-05-07T08:16:01.040Z",
    "title": "Midnight Velouté",
    "subtitle": "Pumpkin, Chestnut and Almond Velouté",
    "description": "This pumpkin, chestnut and almond velouté will charm you with its softness and warm flavors. A comforting recipe that evokes the magic of a fairy-tale carriage.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "1 medium-sized pumpkin/hokkaido squash",
          "Shelled hazelnuts",
          "200 g shelled chestnuts",
          "3 large potatoes suitable for mashing",
          "1 leek white part",
          "1 large onion",
          "1.5 L vegetable broth",
          "250 ml almond plant-based drink",
          "½ bunch flat-leaf parsley",
          "Salt and freshly ground pepper",
          "Olive oil"
        ]
      }
    ],
    "instructions": [
      "Preheat your oven to 180 °C (350 °F).",
      "Start by preparing the pumpkin: wash it thoroughly, brush it, and dry it well.",
      "Using a knife, cut off the top part of the pumpkin and remove the seeds from inside.",
      "Using a brush, coat the inside with a little olive oil. Lightly salt. Do the same for the cut-off lid.",
      "Place the pumpkin and its lid on a baking sheet. On another tray, spread the hazelnuts in a single layer. Bake both trays at the same time. Let the hazelnuts roast for 10 minutes, then remove them from the oven. Cook the pumpkin for 40 minutes, covering it with aluminum foil if it starts to brown too much.",
      "Meanwhile, prepare the other vegetables and make the base of the velouté: bring a large pot of salted water to a boil and plunge in the chestnuts for 15 minutes, until tender.",
      "Peel the potatoes and dice them into 2 mm cubes (brunoise).",
      "Wash the leek and thinly slice it. Peel and finely chop the onion.",
      "In a casserole, pour a drizzle of olive oil and heat over medium heat. Once the oil is hot, sauté the chopped onion and sliced leek for 2 minutes. Then add the potato brunoise, season, and let the potatoes brown for 2 minutes before adding the vegetable broth.",
      "Bring the pot to a boil over high heat, then lower to a simmer and cook for 15 minutes until the vegetables are soft and tender. Strain the preparation, keeping the cooking liquid. Drain the chestnuts.",
      "Blend the cooked vegetables and chestnuts together, then adjust the seasoning. Return the purée to the pot.",
      "Remove the pumpkin from the oven. With a spoon, gently scoop out the flesh without damaging the shell, which will serve as the velouté's container. Add the pumpkin flesh to the vegetable purée, then pour in the almond plant-based drink. Blend everything with an immersion blender until creamy and smooth. If the velouté is too thick, thin it with some of the vegetable cooking liquid.",
      "Check the seasoning and bring the velouté to a gentle simmer.",
      "For serving, pour the velouté into the pumpkin. Finely chop the flat-leaf parsley and sprinkle it on top. Crush the hazelnuts and offer them to your guests to sprinkle on their soup. Enjoy immediately!"
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]