Seafood Made Simple: Eat local with this recipe for mussels with creamed kale on toast
"Served on thick-cut slices of sourdough toast, this recipe is perfect for a substantial lunch or a light supper." Picture: Chani Anderson
It can be challenging at the best of times to eat and access foods in season.
When it comes to vegetables this time of year I rely on hearty brassicas like cauliflower, broccoli, cabbages and kales.
