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.

Dave Ashton, head chef at  Macdonald Craxton Wood Hotel

Top tips

Avoid milk and cream  wherever possible. Soya milk, rice  milk and almond milk are much better for you. It is a myth that all fats are  bad for you, natural fats such as fats on  meat, olive oil and butter are essential  to a heathy diet. Saturated and man  made fats should be avoided, Choose gluten free brown bread as much as you can. These are made up from complex carbohydrates which is far better for your metabolism. Gluten is much harder for your body to break down and therefore slows down your metabolism.Do not drink whilst having a meal. Water or other such drinks will dilute your digestion fluids making food take longer to break down.Avoid processed food and ready meals

Always read the label, if you can't pronounce ingredients don't but it. Your body does not know how to handle these added chemicals therefore playing havoc with your natural systems and throwing it into imbalance.as should  food which is labelled as low fat. Replacing fats means added salt and  sugar. Most importantly, eat as much  fruit and vegetables as you can.

Seared Shetland salmon, bok choi, oriental sauce and Menai mussels by Dave Ashton head chef at Macdonald Craxton Wood
Seared Shetland salmon, bok choi, oriental sauce and Menai mussels by Dave Ashton head chef at Macdonald Craxton Wood
 

Recipe

Seared Shetland salmon, bok  choi, Oriental sauce and Menai mussels

Ingredients:

Salmon skin on,180g portion

Menai mussels, 6

Bok Choi, 1

Chilli, 2g diced. Ginger, 2g diced

White wine, 30ml

Soy sauce, 20ml

Rice wine vinegar, 10ml

Asian fish sauce, 10ml

Olive oil

Method

Cut the bok choi in half lengthways. Place a  pan on a medium heat, add the olive oil  and  once heated add the bok choi flat side down.  Cook until it becomes a light brown colour,  turn over.

Add the mussels to the pan with the rice wine,  place on a lid and cook until the mussels have  opened from their shells. Remove the mussels, chill and remove from shells. Add the  chilli and ginger to the pan. Reduce the  vinegar until almost gone. Add the white wine,  soy sauce and fish sauce to the pan and  again bring to the boil.

In a separate pan add another small amount  of olive oil and heat, add the salmon skin side  down and cook slowly until the skin is crisp.  Turn over and cook for one minute. Take  salmon out of pan and leave to rest for 2  minutes.

Season the salmon with a little salt and place  on your plate along with the bok choi. Heat the  mussels back up in the sauce and drizzle over  the top. You could garnish the plate with a little  pickled sushi ginger, fresh coriander and a  lime wedge.

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

Daniel Beech, sous chef at The Chester Grosvenor 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

Paul Wright, head chef at Chester Racecourse