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.

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

Top tips

Use rapeseed oil for salads instead of other  oils as healthier. Use spray oils when cooking instead of  olive oils as less calories. Use crème fraiche in soups  instead of cream when making your own soups to still  give it that fab flavour!

Saltimbocca of cod, chickpea hummous, provençale vegetables by Ben Finchett, head chef at the Marco Pierre White Steakhouse Bar & Grill at the Doubletree by Hilton hotel and spa
Saltimbocca of cod, chickpea hummous, provençale vegetables by Ben Finchett, head chef at the Marco Pierre White Steakhouse Bar & Grill at the Doubletree by Hilton hotel and spa
 

Recipe

Saltimbocca of  cod, chickpea hummous,  Provençale vegetables

Ingredients (serves 2):

2 cod fillets

2 pieces of Parma ham

1 red, 1 green & 1 yellow  pepper

1 courgette, 1 aubergine

Punnet of cherry tomatoes

Fresh micro basil

Sprig of rosemary

Olive Oil

Tub of plain hummous (200g)

Method

Wrap the cod in Parma ham. Dice peppers, courgettes  and aubergines into inch dice, place on a baking tray and drizzle  in olive oil, season with salt & pepper, then place in oven on 180°c  for 5-6 minutes.

Half 10 cherry tomatoes, season with salt & pepper and rosemary,  drizzle with olive oil and place in the oven on a baking tray on a low  heat, 50°c for 4 hours. Warm the hummous in a pan with a drizzle  of olive over a low heat, meanwhile place the pieces of cod onto  a tray with grease proof paper on 180°c for 8 minutes. By the time  the cod is ready the hummous should be warm enough ready to  serve. Assemble to dish as per the picture. Place the cod piece in the centre of the plate, scatter the diced vegetables and baked tomatoes around the cod, drizzle gently with olive oil, and finish off with micro basil.

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

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

Paul Wright, head chef at Chester Racecourse