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.
Rooting through my kitchen cupboards the other day, I found a long-lost packet of oyster crackers. Liberated from the Grand Central Oyster Bar, the crackers have a literary connection.
James Bond’s fondness for scrambled eggs is well-known to readers of the novels, and in the short story ‘007 in New York’, Bond is even given his own scrambled eggs recipe. But what’s the origin of this recipe?