Clodagh Mckenna salmon en croute with cream cheese, asparagus and Beurre blanc sauce Mother’s Day meal for under £5 on This Morning.

The ingredients for the salmon en croûte: 40g watercress, chopped, 200g cream cheese, 2 tbsp chopped dill, 1 lemon, zest and juice, Salt and pepper, Flour, for dusting, 2 packs (320g each) ready-rolled puff pastry, 500g salmon fillet joint, cut into 4 pieces and 1 egg, beaten, for glazing.

For the Beurre blanc: 60ml white wine, 60ml white wine vinegar, 2 small shallots, finely chopped, 80ml double cream and 220g butter, chilled and diced into 1cm pieces.

To serve: 16 asparagus spears, trimmed and 1 lemon, cut into 4 wedges.

See recipes by Clodagh in her book titled : In Minutes: Simple and delicious recipes available from Amazon now.