salmon niçoise and caprese cous cous: dining al fresco with homesense.

I've hope you've been enjoying the long Bank Holiday weekend! Has the British Summer finally begun? Whether you're planning the first BBQ of the season or are dusting off that picnic basket, I've teamed up with HomeSense to bring you some al fresco inspiration. In case you aren't familiar, HomeSense pride themselves on beautiful homeware without the hefty pricetag. Part of the TK Maxx family, HomeSense offer everything from cookware and baking essentials, to pretty cushions and quirky decorative finds. As a foodie I of course always make a beeline for the kitchenware aisle, discovering some lovely pieces from their latest Al Fresco dining range.

I am seriously coveting these turquoise ornate plates, that retailed at only £3.99 and £3.49 respectively. They're plastic too, believe it or not. Perfect for clumsy folk like me who want something a bit fancier than paper plates. I'm also head over heels for this patterned metal jug (£12.99) and can't wait to take the checked blanket (£16.99) for a day out at Bradgate Park. For a couple of recipes to inspire your next outdoor feast, I've created a salmon Niçoise salad and Caprese cous cous; full of fresh and light flavours for Summer.

Shopping list.

For the salmon Niçoise

(Serves two)

♥ One potato, cubed

♥ 100g green beans, trimmed

♥ Two poached salmon fillets

♥ 6-8 anchovy fillets

♥ 1 tsp capers

♥ Juice of half a lemon

♥ Four free range eggs

♥ Salt and pepper to taste

For the Caprese cous cous

(Serves two)

♥ 80g cous cous

♥ 12-15 good quality cherry tomatoes

♥ A ball of buffalo mozzarella

♥ A handful of fresh basil, torn

♥ Salt and pepper to taste

Step one. For the salmon salad, begin by boiling the cubed potato for 12 minutes. 5 minutes before the end, boil the green beans alongside.

Step two. Toss together the potato, beans, salmon, anchovies and capers with a squeeze of lemon. Season to taste.

Step three. Boil your eggs to your liking; I like them soft so I just cook for five minutes. Tip: reserve the water from the beans and potatoes to save energy.

Eat warm or save for your guests in the fridge!

Step one. For the caprese cous cous, begin by boiling a kettle and pouring water over a small bowl of cous cous. Allow the cous cous to soak up the water according to packet instructions.

Step two. Simply throw together the cous cous, sliced tomatoes, roughly chopped mozzarella and ton basil. Season to taste or add dash of olive oil or balsamic vinegar. Eat straight away or again, save for later!