January is the month for cutting back on the excesses of Christmas and  starting out as we all mean to go on.  Resolutions are made to keep fit, eat  less and keep off the booze. We asked five top Chester chefs to share their top tips on eating healthily and create a  favourite dish to help us on our way.

Daniel Beech, sous chef at The Chester Grosvenor hotel

Top tips

Think fresh:  Don’t compromise on the ingredient and try to get the best and freshest fruit and vegetables you can. The fresher they are, the less butter, salt and sugar you will need to make them taste better.

Use alternatives: Forget butter on your carrots, use a splash of orange juice and dash of olive oil. Likewise, use Greek yoghurt in place of cream or crème fraiche. It has half the sugar and twice the protein of regular yoghurt and is a great ingredient for marinades and creamy dressings.

Go intense: Choose intense flavours over portion size. Some of the most flavourful ingredients are the healthiest –  lemons, limes, garlic, ginger and chilli are a good starting point.

Eat out: Don’t deprive yourself of going out and enjoying yourself. Just make wise choices. Order fish or game and poultry. And don’t be afraid of asking a restaurant how a dish is prepared or to ask which menu option is the healthiest.

Start this day well:  A good breakfast is a must. Oats, muesli and wholegrains will set you up for the day and stop mid morning hunger pangs.

Daniel Beech, sous chef at The Chester Grosvenor, created this honey glazed salmon, chickpea and brown rice salad with sesame and soy
Daniel Beech, sous chef at The Chester Grosvenor, created this honey glazed salmon, chickpea and brown rice salad with sesame and soy
 

Recipe

Honey glazed salmon, chickpea and  brown rice salad with sesame and soy

Makes 1 portion

Ingredients:

Approx. 210g salmon portion

2 tbsp clear honey

1tbsp sesame seeds

For the salad:

60g brown rice, cooked (weight from uncooked)

½ of a ripe avocado, roughly chopped

50g cooked and washed chickpeas

1tspn chopped coriander

2 spring onions, chopped

1tspn lemon juice

5 stalks broccoli, steamed but crunchy

For the dressing:

1tbsp sesame oil

3tbsp light soy sauce

3tbsp clear honey

Method

For the salmon place onto a small square of  greaseproof paper, drizzle with the honey and  place into a preheated oven at 180°c for 12-15  minutes depending on the thickness of the salmon  portion.

Combine all of the salad ingredients together in a  bowl and place to one side.

For the dressing whisk together the sesame oil,  soy sauce and honey and pour a small amount  onto salad and mix.

Once salmon is cooked and nicely glazed with the  honey, sprinkle with the sesame seeds, plate up  the salad, finishing with the remainder of the  dressing.

(Also works great with tuna or chicken and if you like it spicy, try adding some chopped chillies. Salad also keeps well for packed lunch the next day).

To see the recipes from the other four chefs clink on the links below:

Dave Ashton, head chef at  Macdonald Craxton Wood Hotel

Joe Wright, head chef at Joseph Benjamin  Restaurant and PORTA Tapas Bar

Ben Finchett, head chef  at the Marco Pierre White  Steakhouse Bar & Grill at  the Doubletree by Hilton  hotel and spa

To see the recipes from the other four chefs clink on the links below:

Paul Wright, head chef at Chester Racecourse

Dave Ashton, head chef at  Macdonald Craxton Wood Hotel

Ben Finchett, head chef  at the Marco Pierre White  Steakhouse Bar & Grill at  the Doubletree by Hilton  hotel and spa

Joe Wright, head chef at Joseph Benjamin Restaurant and PORTA Tapas Bar