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.
A trip to New York last year gave me the chance to look up a few of the locations mentioned in Live and Let Die, Diamonds are Forever and ‘007 in New York’ and experience something of James Bond’s adventures – particularly gastronomic – in the city.