MasterChef judge Marcus Wareing has shared his take on maintaining balance between busy chef work and personal life. Earning his first Michelin star at the age of 25, before securing roles on Great British Menu and now MasterChef, he admitted it has not been easy to keep track of a healthy balanced meal.

The 55-year-old, from Southport, Merseyside, was presented with an MBE for his service to the culinary arts by Princess Anne at a ceremony at Windsor Castle on May 5. Marcus, who is also an ambassador for supplement brand Seven Seas, took on a role to educate and share his experience on living well.

He told Express.co.uk: "It's simple habits that enable us to live well. Throughout my years of busy kitchen shifts, travel schedules, books and TV commitments, ageing well has always been very important to me, so I can keep doing the things I love and instill good habits in my kids.

"Now I'm in my 50s, I really pay attention to what I'm putting into my body. My non-negotiables are good food, fitness and quality supplements. As a chef, quality is everything. Omega-3 is my go-to supplement so I can keep doing the things I love. I personally take Seven Seas Omega-3 Max Strength as it is formulated with premium Omega-3 for better absorption."

For those who are not familiar with the nutrient, Omega-3 are fatty acids made up with EPA and DHA - both are found in oily fish such as salmon and mackerel - they play a significant role in supporting heart, brain and vision. Marcus mentioned that the UK Government recommends an intake of at least two portions of fish per week, including one portion of oily fish.

"Despite this guidance, most of us don't get enough Omega-3 in our diet. It can be obtained either through your diet or topping up with supplementation. Omega-3 is important as our bodies can't produce it from scratch," he continued.

"To mix things up, I like to prepare fish in a couple of different ways. Oily fish is great in a creamy sauce with a little mustard or tomato puree served with rice. I also love marinading the fish in teriyaki sauce, then finishing it with breadcrumbs and baking it.

"It's simple habits that enable us to live well. So, stay active, focus on eating healthy balanced meals and if needed, top-up with supplements."

Taking on board Marcus' advice, I changed up my usual takeaway dinner options and tried making salmon with lemon Greek yoghurt at home. I seared the salmon and added salt and pepper as basic seasonings, then I made my own "creamy sauce" with Yeo Valley Greek Style Mediterranean Lemon, a handful of chives and parsley.

It's a light spring/summer dish that gives me all the nutrients I need. The citrusy flavour from the yoghurt sauce adds a sharp, acidic punch that cuts through any fish smell.