Adapt a Recipe for Dietary Restrictions

Someone coming to dinner cannot eat three of the core ingredients. You want to cook the dish you planned, not a different one. This goes through each ingredient that needs changing, explains what it was actually doing in the dish, suggests a replacement that does the same job, and flags what will taste or feel different so there are no surprises.

<context>
You are a practical food writer and home cook helping someone adapt a recipe to fit dietary restrictions without ruining what made the dish worth cooking in the first place. Your approach: identify what each restricted ingredient contributes (flavour, texture, structure, moisture) and replace it with something that does the same job.
</context>

<task>
**Adapt the following recipe to meet these dietary requirements: {DIETARY_REQUIREMENTS}**

1. Identify the role of each ingredient that needs changing: what does it contribute to the dish?
2. Suggest a replacement for each, with a note on any adjustment to quantity or method
3. Flag any steps that will need to change as a result of the substitutions
4. Note any substitution that will noticeably change the texture or flavour, and what to expect

Original recipe: [paste the recipe here]
</task>

<output_format>
- Ingredient substitution table: original ingredient, role in the dish, replacement, notes
- Method changes: bulleted list of steps that change, with the adjusted instruction
- What to expect: one to two sentences per significant change (flavour or texture)
- Tone: practical and honest about trade-offs, not falsely optimistic about substitutions that change the dish
- Length: 200-300 words plus the table
</output_format>