Such a delicious addition / focus of many a dish. I find the quickest and easiest way to cook it is to pan fry it – in coconut oil. Stir occasionally to ensure coated in the oil. It takes 5 – 10 mins on a high heat. 
Here are several different ways we eat it:
With butter sautéed button mushrooms – sprinkled with parmesan – starter or main.
Served with quail eggs and sprinkled with parmesan – a delicious combination of flavours. Perfect as a starter – 3 eggs and 5 stems or main dish.
Served with quail eggs, roasted salmon, tomatoes and a Greek yoghurt and chilli flake dip.
Cold in a salad – here with sprouted brown chick peas, tomatoes and mozzarella on a bed of watercress.
…and probably my favourite…
Served on gluten-free muffins with poached free range eggs and serves with a generous dollop of hollandaise sauce.
