Since my raw food adventure I have, ironically, become even more wary of vegetables. See, I was once a vegetarian - and I was a total failure. My indignation after an RSPCA campaign against the terrible suffering of cows lasted until a succulent grilled sausage wooed me back to the dark side.

Knives at dawn! UJ restaurant moles report from the frontline of London's restaurant scene.

Tired of tapas, bored of fusion and sushi won't do it anymore? Sometimes all we want a slab of beef - a charred, juicy and unashamedly big hunk of steak and we want it now. Here are three delicious recipes to have your steak and eat it too.

Chimichurri is a delicious Argentinean marinade and condiment that no Argentinean ‘asado’ is compete without. Essentially a mixture of finely chopped herbs, chili, salt and paprika, chimichurri has roots in Italian pesto, French persillade, and Sicilian salmoriglio -

This salad is best made with fillet steak that is briefly seared in a hot pan but left completely raw inside. If the idea of this makes you nervous than you can cook it a bit longer but try and keep the inside reasonably pink so that the meat stays soft and will soak up the dressing.

A good steak sandwich is a thing of beauty and to make one well is to treat yourself to one of life’s great comfort foods.