Luxiuriating in his St Regis hotel room in New York in Live and Let Die, James Bond's thoughts turn cheerfully to what he's missing back in London - bitter weather, a cold office and a 'giant toad and two veg' in the local boozer.
James Bond begins his meal at Ma Frazier's in Harlem during the events of Live and Let Die with some littleneck clams.
Live and Let Die provides a opportunity to look round James Bond's kitchen. What does the kitchen tell us about the spy who lives there?
Roast suckling pig is mentioned twice in the James Bond novels. This recipe is inspired by an original Jamaican recipe dating to 1965, the year that The Man with the Golden Gun was published.
James Bond enjoys a plate of soft-shell crabs, served with tartare sauce, in Live and Let Die, not long after arriving in New York and checking into the St Regis Hotel.
James Bond doesn't eat much during his film adventures, but food does appear in the films, albeit in the background. Take Live and Let Die (1973), for example.
In Live and Let Die, James Bond orders a breakfast of pineapple juice (double), cornflakes and cream, shirred eggs with bacon, a double espresso, and toast and marmalade.