Now that spring is passing by I’m looking forward to the weather becoming warm enough to dine outside. I find the romance of an al fresco supper (alongside a very chilled glass of wine) so appealing. This shot was for Boursin with a recipe designed by the French chef Manon Lagreve who cleverly incorporated the garlicky soft cheese into a delicious sauce for mussels, with plenty of fresh bread for mopping up the leftovers.