Take a 180g steak of your choice (rump, fillet, sirloin), drizzle with a little olive oil, season with sea salt and pepper and immediately place on a hot grill. Cook for around 2-3 minutes on each side (adjusting the time more or less depending on whether you prefer your steak rare or well done). Remove from the heat, cover and let rest a few minutes.

Meanwhile, cut a thick wedge of a good, crusty baguette and slice in two lengthwise. Spread the inside with a mixture of good-quality mayonnaise and grain mustard. Add a small bed of watercress and a thin slice of tomato (the riper the better).

Slice the steak thinly and lay it over the tomato slice. Add some more cress and another slice of tomato.

For a slight kick add a dollop of chilli tomato jam.

Serve immediately.

Serves 1.