Sitting on the step

Nattering away together on the doorstep of the mess hall, Dr John Howell and John Parry. Looking directly at Anna Collinge taking the picture in 1977 is Ken Fussell, who, with Dave cooked for us all that year.

Thinking of cooking, I promised a vegetarian recipe to Les Capon a week or two ago and have been remiss in not getting round to it. So here's a simple delicious Moroccan tomato salad from Madhur Jaffrey's 'World Vegetarian'.

2 tbs or 30 ml lemon juice

1/2 to 1 tsp harissa (Moroccan chili/garlic paste) (The tinned Le Phare du Cap Bon brand is excellent if you don't want to make your own)

225 g 8 oz cherry tomatoes, halved across the middle

2 tbs finely chopped onion

1 tbs finely chopped fresh coriander or parsley if you do not see the point of coriander

1/2 tsp ground roasted cumin

1/2 tsp salt

In a small bowl stir together the harissa and the lemon juice

In another bowl combine the remaining ingredients. Add the lemon juice mixture and mix well. Let sit for 30 mins to let the flavours marry. Will keep in fridge for 24 hours but cover with cling film.

The addition of bean and pea sprouts works well with this, but it is delicious as it stands.