Honkman

Vegetarian paella with green beans, cauliflower, great northern beans, red peppers, bomba rice, saffron and smoked paprika

Something of a quick mix between a chili and bolognese with fresh pork sausage, diced tomatoes, garlic, onion, red wine and white beans. Served over rice and topped with some shredded fresh mozzarella mixed with basil and lemon zest.

Asparagus-potato salad with a scallions, olive oil, white vinegar and mustard vinaigrette. Served with an avocado-creme fraiche dip and sausages

Mexican Pork Tinga Rice and Zucchini with Cream - Pork tinga was made by braising diced pork butt with onion, garlic, chipotle in adobo, oregano and thyme in a mixture of chicken broth and tomato sauce in the oven and for the last 30 minutes you add and cook rice so that it nicely soaks up the flavors. As the side vegetable dish we used a Diana Kennedy recipe where you throw together diced zucchini, tomatoes, peppercorn, cilantro, mint, cinnamon stick, cloves, chili and creme fraiche and simply cook it for 30 minutes.

Rigatoni with Sausage Sugo - Italian pork sausage, diced tomatoes, tomato paste, celery, carrots, leeks, garlic, rosemary, thyme and parsley

Root Vegetables and Bean Soup - with pancetta, leeks, turnips, carrots, cannellini beans, white wine, rosemary and parmesan

Pappardelle with Veal Ragu with Tomato - quite light ragu with finely diced veal breast, carrots, celery, onion, white wine, tomato paste, tomatoes.

Chili con carne with red kidney beans and green peppers - made with onions, garlic, ground beef, tomatoes, lard and spice mix of ancho chili, sirarakhong chili, cumin, basil, bay leaf, cinnamon and cloves. Served with sour cream

Risotto Primavera with asparagus, leeks, peas, garlic, parmesan and a little bit of lemon juice. Finished with a parsley-mint-lemon zest gremolata.

Rigatoni with pistachio-basil pesto and some shredded burrata

Potato ragout with curry, white wine, veal stock, heavy cream, orange zest and dill. Served with quickly seared shrimps and scallions as well as braised carrots in marsala wine.

Rigatoni with crumbled sausage, cannellini beans, tomatoes, red wine, garlic and basil.

Lentil soup with bacon, carrots, onion, garlic, thyme, parsley and balsamic vinegar - 1/3 puréed to get the right creamy consistency

Moussaka (eggplant, potato, beef, béchamel)

Whole wheat spaghetti with asparagus, pancetta, red onion, garlic, capers, hard boiled egg, pine nuts, lemon juice and parmesan.

Lentil stew with black lentils, fennel, green beans, dried tomatoes, thyme, fennel seeds and garlic. Served with some sour cream with grated lemon peel

Shaanxi-style ground lamb (with freshly roasted and ground cumin and fennel seeds, cinnamon sticks, garlic, chili flakes, soy sauce, chinkiang vinegar) and oven-roasted green beans and grape tomatoes. Served over rice

Stir-fried shrimps, green beans and scallions with a sauce made from ginger, garlic, chili-garlic paste, quick broth from the cooked shrimp shells, soy sauce and sesame oil

It doesn’t answer your questions completely but here is a list of all recipes in the book with the ingredients. It should give you a good idea if these ethnic minority foods are covered https://www.eatyourbooks.com/library/3758/beyond-the-great-wall-recipes

Vegetable curry with potatoes, cauliflower, chickpeas, peas and a sauce made from diced tomatoes, curry powder, garam masala, ginger, chili, garlic and little bit of coconut milk. Served over rice

Warm quinoa salad with harissa-grilled chicken thighs (marinated overnight in a olive oil, harissa and lime juice mixture), oven roasted tomatoes (roasted in a mixture of olive oil, balsamic vinegar, cumin and harissa), avocados, chorizo, baby spinach, scallions and cilantro. Served with sour creme with lime zest

Ropa Vieja - with flank steak cooked in the pressure cooker with onions, garlic, green and red peppers, oregano, cumin, olives and vinegar. Served over rice

Wild boar burger with a topping of crispy bacon and sautéed pears, onions and leeks and yoghurt-wild blueberry jam spread

Start with sautéing pancetta, onion and garlic for a few minutes. Add carnaroli and toast for 1-2 minutes. Add white wine and cook until evaporated. Add chicken broth (750 ml for 165 g rice) all at once and cook for 20 minutes (so no need to stir constantly as with “regular” risotto) and add parmesan, peas and some butter in the last minute.

Risi e bisi - the low effort risotto with carnaroli rice, pancetta, peas, parmesan, onion, garlic, white wine, chicken broth, parmesan and parsley