Clodagh Mckenna served up the ultimate Easter sauces with salsa verde, red currant gravy and mint sauce on This Morning.

The ingredients for the salsa verde are: 1 tablespoon white wine vinegar, 4 sprigs fresh basil, chopped,2 sprigs of flat leaf parsley, chopped, 2 garlic cloves, crushed, 2 anchovy fillets, chopped, 2 tablespoons capers, chopped and 60ml extra-virgin olive oil.

For the mint sauce: 4 tbsps fresh mint leaves, chopped, pinch of sea salt, 6 tbsp boiling water, 6 tbsp white wine vinegar, 3 tsp caster sugar and Sea salt.

For the redcurrant gravy: 250ml chicken stock, 100ml red wine, 2 tbsp redcurrant jelly, 1 tbsp butter and 1 tbsp soft butter mixed together to form a roux.

See recipes by Clodagh in her book titled : In Minutes: 10, 20, 30 – How much time do you have tonight? available from Amazon now.