sorcha - I know what you mean! I am so tempted to post something along the lines of:

Take 2 lbs of fresh Banjo heads, saute lightly in olive oil until just golden brown. add 6 cloves of garlic (minced) 2 tsp of tarragon and 1/2 cup white wine. Cover and braise for 1.5 hours or until tender.

But since this is a serious discussion I won't.