You remember the photos of Daniel Craig's James Bond clutching a brace of red snapper in Jamaica during the filming of No Time To Die? Here's a recipe inspired by that moment.
What is the first evening meal that Ian Fleming describes in the James Bond books? The answer is a very small tournedos with sauce Béarnaise, and a single artichoke heart, which James Bond consumes in the restaurant of the Hotel Splendide in Casino Royale
In Goldfinger, we learn that James Bond has a preference for dining at railway station restaurants. His view of station buffets did not simply reflect Ian Fleming's own experiences.
To celebrate his promotion to the Diplomatic Section in You Only Live Twice, James Bond decides to take his secretary Mary Goodnight out to dinner at Scott's for their first roast grouse of the season
Nobody can deny that James Bond hasn't suffered in the course of his duties: in Thunderball, he's obliged to drink carrot juice.
In John Pearson's 'biography' of James Bond, Bond recalls how, before the war, he and an old school friend, 'Burgler' Brinton, had motored from Geneva to Paris. On the way, they stopped at Mâcon for lunch of poularde 'comme chez soi' and Champagne at the Auberge Bressane.
A slice of pineapple is the perfect response to the richness of James Bond's main course of lamb cutlets and asparagus with sauce Béarnaise at M's club, Blades, in Moonraker.
My recipe for oyster stew appears in my cookbook, Licence to Cook. That version uses smoked oysters, but if you prefer to use live oysters, then look no further.
James Bond often has two of something - a double espresso, a double bourbon, a double-0 number. Even his club sandwich, eaten by him in Thunderball, is a double-decker. In Live and Let Die, though, he goes one better.
In Quantum of Solace, a list of three items is painted on the wall outside a Bolivian bar: arbejas (peas), porotos (cranberry or borlotti beans) and lentejas (lentils).