JK's kitchen

  'worth making basically whenever you have the oven on.' Carrots (about 1kg, chopped for roasting) 3 Onions (Peeled, chopped into quarters) Harissa paste  (Quantity will be up to your taste and the exact product you have, they vary wildly) Garlic (as much as you like, I've never taken a bind bit of notice when someone tells me how much to use. Vegetable stock  (home made or from a cube) Cumin seed (teaspoon) Salt (to taste) Pepper (to taste) oil.  Oil up and your carrots, onion and garlic and toss them together with the cumin seeds before roasting them until they are a bit brown and roasty.   Bend the roast stuff together with the garlic, harissa paste and stock. you're looking for something quite smoothe here  Add salt and pepper to taste.  Serve with croutons (Possibly flavored with za'atar)  

'a hearty summer pasta' This one doesn't have much of a story to it. I've been making a cream cheese based pasta sauce for years, I think that pairs well with peas and other tender green things.  I happened to have some slow roast tomatoes in the fridge from cooking something else. These two things work really well together.  Ingredients Leeks (diced fairly finely) Courgettes (also diced) Peas (frozen)  cherry tomatoes (roasted very slowly over a couple of hours)