In my previous post, I argued that James Bond eats broccoli Polonaise in Live and Let Die (1954). The dish was a standard item on the menus of New York’s St Regis Hotel, where Bond has his meal, during the period that Ian Fleming is likely to have stayed there. Having mentioned the dish, it would be remiss of me not to feature a recipe, and so here is one based on some American recipes dating to the 1950s and ’60s. The Polonaise element is sometimes described as a sauce, but in fact more closely resembles a stuffing mixture.

Serves two

• 1 head of broccoli or c 250g broccoli florets
• 1 egg
• 40g butter
• 1 tbsp lemon juice
• 1-2 shallots or a small onion, finely chopped
• 2 tbsp breadcrumbs
• 1 tsp finely-chopped parsley
• Pinch of salt and pepper

Remove the florets from the head of broccoli. Steam or boil the florets until they are just cooked and still have some bite. Drain the broccoli, return it to the saucepan and replace the lid to keep the broccoli warm.

As the broccoli is cooking, put the egg in a small saucepan and cover with water. Bring the water to the boil and boil the egg for about 7 minutes. Cool the shell in cold water, then peel and grate the egg. Put the egg to one side.

Once the broccoli is cooked, melt the butter in a small frying pan over a medium heat. When the butter begins to brown, add the lemon juice and onion. Fry the onion for about about minute. Stir in the breadcrumbs, parsley, salt and pepper. Mix in the grated egg  and continue cooking for another minute or so.

Transfer the broccoli to a serving dish. Remove the frying pan from the heat and spoon the mixture over the top of the broccoli. Serve as Bond has it with french fries and hamburgers.