Feel good food

Fix dehydrated skin with these tasty dishes

Bone broth noodles

A tasty, restorative bone broth that can firm up tired skin – a win-win.

Serves 4 • Ready in 20 mins

175g dried udon noodles

1.5ltr beef bone broth

5cm piece fresh root ginger, sliced 1 sachet miso instant soup paste 1-2tbsp soy sauce

1 red chilli, sliced

1 garlic clove, sliced

250g mushrooms, sliced

100g mangetout, sliced

150g fillet steak, sliced

2 spring onions, trimmed and sliced

1 Cook the noodles, according to the packet instructions. Drain.

2 Heat the bone broth with ginger in a pan. Whisk in the miso soup paste and soy sauce. Bring to a boil and add the chilli, garlic and mushrooms. Simmer for 3 mins.

3 Add the mangetout and steak. Simmer for 2 mins. Season. Divide the noodles between 4 warm bowls and pour over the hot broth. Top with the spring onions.

Per serving: 229 cals, 3g fat,

1.5g sat fat, 33g carbs

HEALTH TIP Homemade bone broth is always recommended, but if you’re using shop-bought, make sure it’s good quality Roasted vegetable tart

Plenty of red vegetables combined with herby soft cheese make for a healthier indulgence.

Serves 6 • Ready in 1 hr, plus chilling

325g ready-rolled puff pastry 1 fennel bulb, sliced thickly

2 red peppers, cut into large chunks

2 red onions, sliced thickly 2 courgettes, quartered lengthways and cut into chunks 2tbsp olive oil

1 egg yolk, lightly beaten

150g packet garlic and herbs soft cheese (we used Boursin)

2tsp chopped fresh oregano leaves (or 1tsp dried)

1 Heat the oven to 220C/Gas 7.

With a sharp knife, score a rectangle about 1cm inside the edge of the

HEALTH TIP Buy reduced-fat puff pastry if you want to cut the calories even more

pastry. Score this rim in a criss-cross pattern, then chill for 20 mins.

2 Put the fennel into a roasting tin with the pepper, onion and courgette, drizzle over the oil and roast them for 20 mins, until tender and beginning to char.

3 Meanwhile, brush the pastry rim with egg yolk, and pierce the central pastry rectangle several times with a fork. Bake for 15-20 mins until golden.

4 Turn the oven down to 180C/Gas 4. Dot the cheese over the centre of the pastry. Arrange the vegetables on top, season and sprinkle with the oregano. Bake for 15 mins more.

Per serving: 393 cals, 28g fat, 14g sat fat, 25g carbs >>

Salmon poke bowl

Poke bowls originated from Hawaii. This one is high in protein and full of flavours – it’s the ideal easy lunch. Serves 6 • Ready in 30 mins

500g sushi rice, rinsed

2tbsp caster sugar

4tbsp rice wine vinegar

500g fresh salmon or any other firm-fleshed fish, cut into 1cm pieces

3 spring onions, finely sliced 3tbsp soy sauce

3tbsp sesame oil

2 red chillies, finely sliced

1½tsp toasted sesame seeds

HEALTH TIP Omega-3-rich salmon and the fats in avocado are both good for keeping dry skin moisturised

2 avocados, sliced

Pinch of chilli flakes

Pickled ginger

Zest and juice of 2 limes, plus wedges to serve

1 Cook the rice, according to packet instructions. After draining, stir in the sugar and rice wine vinegar. Set aside.

2 Combine the fish, spring onions, soy sauce, sesame oil, chillies and sesame seeds, then set aside for a few mins to marinate.

3 Divide the rice between 6 bowls. Top with the marinated fish, avocado, chilli flakes, pickled ginger, lime zest and juice. Serve with lime wedges.

Per serving: 664 cals, 29g fat,

6g sat fat, 75g carbs

HEALTH TIP Chicken is a good source of collagen and oranges and beetroot are skin winners, too Chicken beetroot and lentil salad

Marinating the chicken with the beetroot gives it an eye-catching colour – and it tastes amazing!

Serves 4 • Ready in 30 mins, plus marinating

4 chicken breasts

For the marinade:

2 cooked beetroot

2tbsp red wine vinegar

Juice and zest of ½ orange

For the salad:

1 bulb fennel, sliced

1tbsp olive oil

250g pouch puy lentils

100g baby spinach

2 oranges (or blood oranges), peeled and sliced into rounds

1 Heat the oven to 200C/Gas 6. Pierce the chicken a few times with a knife.

2 To make the marinade, combine the beetroot with the other ingredients and blitz in a food processor. Marinate the chicken in this for at least 30 mins.

3 Drizzle the fennel in oil and spread on a baking tray. Top with the chicken and marinade. Bake for 25 mins.

4 Microwave the lentils for 2 mins (or according to the packet instructions) and allow to cool.

5 Remove the baking tray from the oven and slice the chicken breasts. Add the cooked fennel and marinade to the lentils, mix well to combine, then toss through the spinach and orange slices. Top with the sliced chicken breasts, to serve.

Per serving: 321cals, 6g fat, 1g sat fat, 20g carbs