There’s always something a bit special about hotel room service. In On Her Majesty’s Secret Service, having checked into a Munich hotel ahead of her marriage to James Bond, Tracy di Vicenzo orders a feast of a meal: crayfish tails with rice and a cream and dill sauce to start, and a saddle of roebuck with smitane sauce for the main course. Tracy excitedly tells James about it when he phones later that evening, and for once, with his meal of ham sandwiches washed down with bourbon, James Bond has come off second best in the gastronomic stakes.

Serves two

• 120g cooked crayfish tails

For the sauce

• 1 heaped tsp plain flour
• 1 heaped tsp butter
• 75ml milk
• 75ml double cream
• 1 tsp finely chopped dill
• Pinch of salt and black pepper

To make the sauce, put the flour and butter into a small saucepan and stir over a medium-high heat to combine. When the ingredients have combined fully and the mixture is smooth (thus creating a roux), add the milk and cream. Stir to combine and continue stirring until the sauce has thickened and begun to bubble.  Mix the seasoning and dill into the sauce.

Put the crayfish tails into a bowl. Add a generous quantity of sauce to coat the crayfish. Spoon the mixture into a small, shallow dish and put the dish under a hot grill for about 10 minutes, or until the top of the mixture has browned. Remove from the oven and serve with rice.