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.

Paul Wright, head chef at  Chester Racecourse

Top tip

The most important tip I can  give is one given to me by my nan  who was also a chef. Make sure you  eat breakfast, it will help kick start  your metabolism.  Even if you’re in a  rush a banana and handful of nuts  would be a good start, and drink  plenty of water.

Beef fillet and noodle soup, Paul Wright, head chef at Chester Racecourse' healthy dish
Beef fillet and noodle soup, Paul Wright, head chef at Chester Racecourse' healthy dish
 

Recipe

Beef fillet and noodle soup

Serves 4 people

Ingredients:

400g Beef Fillet

1 small Red Chilli

2 shallots

1 clove of garlic

3 spring onions

1 packet of miso paste

1 Small tin of water chestnuts

4 chestnut mushrooms

400ml of good beef stock

10ml of Dark Soy Sauce

2 heads of Pok choi

400g of thick noodles

1 small bunch of Coriander

Method

Finely dice the chilli and peel and finely chop  the shallots and garlic

Slice the spring onions (keeping 1/3 separate for garnish later). Slice the water  chestnuts, Mushrooms and Pok Choi.

Gently heat up a pan with a little olive oil, add  the Shallots, garlic and 2/3 of the spring  onion and sweat off gently until the onions  are soft (about 3 mins). Add the chilli, pok  choi, Mushrooms and Water chestnuts.

Then add the Beef stock, Miso paste and  soy sauce simmer for 15 mins.

Heat the noodles and evenly split between 4  warm bowls.

Slice the beef fillet into four steaks and  slightly flatten with the back of a spoon.

Place on top of the hot noodles.

(Now the clever bit)

Ladle the hot stock directly over the beef fillet  and this will cook the beef

Garnish the top with chopped coriander and  the remaining spring onions.

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

Daniel Beech, sous chef at The Chester Grosvenor Hotel

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