To armchair travellers reading Live and Let Die (1954), the city of St Petersburg in Florida is the ‘Old Folks Home’ of America. Driving across town to the Yacht Basin and Ourobouros Inc., a worm and bait merchants and a vital link in Mr Big’s smuggling operation, James Bond observes rows of oldsters on sidewalk benches and listens to Felix Leiter talk about the undertakers and pawnshops that line the streets and the patrons of Aunt Milly’s Place that mumble over their corn-beef hash and cheeseburgers.

There’s no need to wait until retirement before tucking into corned beef hash. Here’s a recipe.

Serves two

• 450-500g peeled, boiled potatoes (approx. 550-600g uncooked)
• 170g corned beef
• 1 spring onion, finely chopped
• Pinch finely chopped parsley
• Pinch black pepper
• A dash or two of hot pepper sauce (optional)
• Vegetable oil for cooking

Crush the cooked potatoes with a fork, then crush the corned beef. Combine the two in a bowl. Add the onion, black pepper, parsley and, if wished, the hot pepper sauce. Mix thoroughly. If possible, chill the mixture in the fridge.

Pour enough oil into a frying pan to generously cover the base and put the pan over a medium heat. As the oil is heating up, shape the corned beef hash mixture into burger-sized patties. (I use a chef’s ring for neatness). Place the patties in the frying pan and cook for 2-3 minutes on each side, until the sides are crispy and golden.

For that extra special touch, and to earn James Bond’s approval, place a poached egg onto each patty.