One of the oddest things that James Bond eats in Ian Fleming's novels is the half avocado with French dressing in Casino Royale. It's not so much what he eats, but when he eats it.
In an article in The Times, journalist Oliver Moody reported on the opening up of the archives of one of the UK's most famous high-street retailers, Marks and Spencer. Looking at some of the foods mentioned, the piece could have been describing James Bond's typical diet, which serves to remind us just how unfamiliar and exotic Bond's food was to the early readers of Ian Fleming's novels.
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 diet doesn't consist entirely of gourmet dishes, rich sauces and Champagne. In 'For Your Eyes Only', Bond's on survival rations.
How does James Bond celebrate Christmas? Ian Fleming’s novels contain few clues. Just one adventure – On Her Majesty’s Secret Service – has events coinciding with the festive period.
James Bond is very particular about his salad dressings. In Moonraker, he pops down to the officers' canteen and mixes a dressing of his own concoction to go with the salad he's ordered.
The ragout that James Bond finds so delicious in From Russia, With Love is a simple rustic dish served in a gypsy camp on the outskirts of Istanbul.
James Bond's final lunch-time meal at Piz Gloria in the novel of On Her Majesty's Secret Service is necessarily on the heavy side: paté maison, followed by oeufs Gloria, with a cheese tray to finish.
Ian Fleming, creator of James Bond, was born on this day (28th May) in 1908. To mark the occasion, I've prepared a rum punch inspired by a concoction known as 'poor man's thing' that Ian Fleming used to serve to guests at the end of their stay at Goldeneye, his winter home in Jamaica.