Mr Tom Kerridge shares one of his feel-good dishes.

People who make it their business to dish out diet advice are often so infuriatingly slim that their words fall on deaf ears. Obviously, it would be counter-intuitive to take tips on wellbeing from someone who looks like they include cider and chocolate oranges in their five-a-day, but if your self-appointed teacher has clearly never looked at a hamburger, never mind eaten one, the information can often come across as patronising or simply exclusive.

So step forward, chef Mr Tom Kerridge, whose new book, Tom Kerridge’s Dopamine Diet, collates high-protein, low-carb recipes designed to trigger your “happy hormones” (to make you feel good, and fuller for longer). He boasts the unique accolade of running a pub – The Hand & Flowers in Marlow, Buckinghamshire – that has two Michelin stars. Very impressive indeed. But a number of greater significance, perhaps, when we’re looking for practical diet advice is 11 – the amount of weight in stone Mr Kerridge has lost in the past three years. If anyone can make you healthier and more trim in 2017 (while also ensuring you are fed properly), it’s this chap.

To help you get cracking right away, he has shared one of his favourite recipes from his book, below.

“I love beef and tomatoes together,” says Mr Kerridge. “The sweet acidity of the tomatoes combined with the salty, meaty crust on the steak works brilliantly in this salad. It’s ideal if you want to get something really appetising on the table quickly. Bavette, sometimes called skirt steak, has a fantastic flavour and is great value for money, but it can be tough if you overcook it, so make sure you keep it nice and pink. Of course, you can swap the bavette for sirloin or rib eye if you prefer.”

Serves: 2 Carb count: 14g per person

Ingredients:

4 plum tomatoes, thinly sliced 1 small red onion, halved and thinly sliced ½ tsp cracked black pepper Flaky sea salt Vegetable oil, for frying  2 bavette steaks (250g each) 20g butter Juice of ½ lemon 1 ball of mozzarella (about 125g), drained and diced ½ bunch of basil (about 15g), large stems discarded 2 tbsp roughly chopped sun-dried tomatoes 1 red chilli, thinly sliced, seeds and all 1 tbsp best-quality balsamic vinegar ¾ tbsp extra virgin olive oil 25g parmesan cheese, to finish

Method:

1. Arrange the sliced tomatoes on a large serving plate. Scatter over the red onion, sprinkle with half of the cracked black pepper and season with salt to taste. 2. Heat a splash of oil in a frying pan over a medium-high heat. Season the steaks with salt and the remaining cracked pepper and place them in the hot pan. Add the butter and let it brown and colour the steaks well. This will take 4–5 minutes. Flip the steaks over, add the lemon juice and cook, basting the meat with the lemony butter, for 1–2 minutes. 3. Lift the steaks out of the frying pan onto a warm plate and leave to rest in a warm place for 10 minutes.      4. Drain off any liquid from the tomato plate. Scatter the mozzarella, basil leaves, sun-dried tomatoes and chilli over the tomatoes. 5. Slice the beef against the grain and arrange it over the tomato salad. Pour over any juices that have accumulated on the steak plate, too. 6. Mix the balsamic vinegar and olive oil together and drizzle all over the salad. Grate over the parmesan just before serving.

Tom Kerridge’s Dopamine Diet: My Low-Carb, Stay-Happy Way To Lose Weight (Absolute Press) by Mr Tom Kerridge is out now