Merge branch 'main' into v14

Conflicts:
	recipe_scrapers/__version__.py
	tests/test_data/cookscountry.com/cookscountry.json
	tests/test_data/cooksillustrated.com/cooksillustrated.json

tests/test_data/allrecipes.com/allrecipescurated.json

@@ -25,9 +25,9 @@
   "category": "Dinner",
   "yields": "8 servings",
   "description": "These delicious four cheese pizzas are bursting with flavor, and ready in under one hour.",
-  "total_time": 40.0,
-  "cook_time": 10.0,
-  "prep_time": 15.0,
+  "total_time": 40,
+  "cook_time": 10,
+  "prep_time": 15,
   "cuisine": "Italian Inspired",
   "ratings": 4.8,
   "ratings_count": 489,

tests/test_data/books.ottolenghi.co.uk/ottolenghibooks_1.json

@@ -18,23 +18,6 @@
     "100g unsalted butter, fridge cold and cut into 2cm cubes",
     "salt and black pepper"
   ],
-  "ingredient_groups": [
-    {
-      "ingredients": [
-        "300g dried chickpeas, soaked overnight in plenty of water and 1 tsp bicarbonate of soda",
-        "3 tbsp olive oil",
-        "8 garlic cloves, crushed",
-        "80g Parmesan, finely grated, plus 1–2 optional Parmesan rinds (60g)",
-        "¼ tsp bicarbonate of soda",
-        "2 red chillies, thinly sliced into rounds, seeds and all",
-        "2 tbsp apple cider vinegar",
-        "250g baby spinach",
-        "15g parsley, roughly chopped",
-        "100g unsalted butter, fridge cold and cut into 2cm cubes",
-        "salt and black pepper"
-      ]
-    }
-  ],
   "instructions_list": [
     "Preheat the oven to 160°C fan.",
     "Drain the chickpeas well and set them aside. Put 2 tablespoons of oil into a large, high-sided ovenproof sauté pan or cast-iron saucepan, for which you have a lid, and place on a medium-high heat. Once hot, add the garlic and cook for 90 seconds, until starting to colour. Add the Parmesan rinds, if using, the drained chickpeas, bicarbonate of soda, 1.2 litres of water and a very generous amount of coarsely cracked black pepper (give it about 40 grinds). Bring to the boil, skimming the scum from the surface as needed, then cover with the lid and bake in the oven for 75 minutes. Add ¾ teaspoon of salt and continue cooking, covered, for another 30 minutes, or until the chickpeas are very soft and the liquid has reduced by about half.",
@@ -46,7 +29,6 @@
   "category": "Pulses & Grains",
   "yields": "4 servings",
   "description": "These chickpeas are inspired by cacio e pepe, a rich Italian dish of pasta coated in lavish amounts of butter, black pepper and cheese. This uses a similar technique applied to our favourite little bean, using the flavourful Parmesan chickpea water to create the emulsified sauce.\nChickpeas differ in size depending on where you are in the world, so if you feel that this should be a little looser, just add a splash of water. Be sure to start the night before by soaking your chickpeas.",
-  "dietary_restrictions": [],
   "image": "https://books.ottolenghi.co.uk/wp-content/uploads/2021/08/121_CacioEPepeChickpeas_3237-scaled.jpg",
   "keywords": [
     "Meat, Seafood & Dairy",

tests/test_data/books.ottolenghi.co.uk/ottolenghibooks_2.json

@@ -21,7 +21,8 @@
         "200g rhubarb, cut into 3cm chunks",
         "200g strawberries, hulled and halved lengthways",
         "90g caster sugar"
-      ]
+      ],
+      "purpose": null
     },
     {
       "ingredients": [

tests/test_data/dobruchut.aktuality.sk/dobruchutaktualitysk.json

@@ -46,6 +46,9 @@
   "yields": "2 servings",
   "description": "Rýchle knedličky z tvarohu s ešte rýchlejšou syrovo-bylinkovou omáčkou.",
   "total_time": 20,
+  "cook_time": 5,
   "prep_time": 15,
+  "ratings": 5.0,
+  "ratings_count": 1,
   "image": "https://img.aktuality.sk/foto/MHgyMzQ6MjU2MHgxNjc0L2ZpdC1pbi84ODB4NDAwL2ZpbHRlcnM6d2F0ZXJtYXJrKGh0dHA6Ly9sb2NhbGhvc3Q6ODEvaW1nL2RjaDEsLTEwLC0xMCw1MCkvaW1n/-FKw-ZNVSAbTY3mcAAS5LQ.jpg?st=9Dtr7drqJY-DJYKA1up51XKWiqAZ2hLVOvE3M5rbPyo&ts=1720619390&e=0"
 }

tests/test_data/mundodereceitasbimby.com.pt/mundodereceitasbimby_1.json

@@ -17,23 +17,6 @@
     "água, q.b.",
     "coentros, q.b."
   ],
-  "ingredient_groups": [
-    {
-      "ingredients": [
-        "1 polvo, médio (até 1200 g), cortado em pedaços",
-        "240 g cebola",
-        "70 g azeite",
-        "2 dentes de alho",
-        "300 g tomate, cortado em pedaços",
-        "sal, q.b.",
-        "pimenta, q.b.",
-        "350 g arroz agulha",
-        "água, q.b.",
-        "coentros, q.b."
-      ],
-      "purpose": null
-    }
-  ],
   "instructions_list": [
     "Coloque no copo o polvo, 120 g de cebola, 100 g de água ou vinho tinto e programe 30 min/Varoma/\"Velocidade inversa\" /vel 1,5. Retire e reserve o polvo e a água da cozedura.",
     "Coloque no copo o azeite e aqueça 3 min/Varoma/vel ½",

tests/test_data/panelinha.com.br/panelinha_1.json

@@ -21,7 +21,7 @@
   "category": "Carnes,Pratos principais",
   "yields": "4 servings",
   "description": "Clássico é clássico! Com a técnica certa, o rosbife fica perfeito. Atente para os tempos e as temperaturas. Ele não pode estar gelado e precisa mesmo do descanso depois de assado.",
-  "total_time": 60.0,
+  "total_time": 60,
   "cuisine": "Inglesa,Prática,Clássica,Argentina,Sem Glúten",
   "image": "https://i.panelinha.com.br/i1/228-q-9959-rosbife.webp"
 }