They've been cultivated since the 16th century, and these tiny cabbage heads are still going strong. The latest incarnation? Eating them raw in place of kale and romaine in dishes like this take on Caesar salad.
Tender artichokes and tangy sun-dried tomatoes add texture and flavour to mild tilapia fillets.
Residual heat from the chicken melts the cheese so it oozes delectably overtop.
