Not only will eating insects result in an efficient and sustainable food production system for the world, but it will also provide Western cultures with new, exciting and delicious cuisine. Insects, eaten regularly in parts of Asia, Africa and South America, are now finding themselves on restaurant menus around the world. Below are some super simple, tasty éntomo recipes that you can try out at home. Feel free to experiment with your own ingredients!

In Denmark, NOMA serve live ants accompanied with creme fraiche, at Archipelago in the UK you can munch down on fried crickets and locusts, while Selfridges and Harvey Nichols sell Thai curry crickets, BBQ mealworm and candied scorpions.

Oat & Walnut Bread with Cricket Flour


Preheat your oven to 200°c. Mix the yogurt, oats, cricket flour and baking soda in a large bowl then pour the mix slowly into a non-stick loaf tin. Pause half way through and toss in some walnuts and a drizzle of honey.

Continue to pour in the rest of the oat mix and top off with some extra walnuts and another drizzle of honey. Place in the oven for approx. 45mins. Remove from the tin and allow to cool before serving.

The cricket flour will add an earthy, wholesome flavour and aroma to the bread while at the same time packing it with added nutrients such as protein and iron. Enjoy!


1 tub low fat natural yoghurt (500gm)
2 tubs large porridge oats
2 tspn baking soda
2 tbspns of cricket flour
1–2 tbspn of honey
Handful of halved walnuts

Noodle Stir-fry


100g crickets
4 egg noodle nests
3-4 spring onions
2–3 baby pak choi
Handful of cashew nuts
2 large garlic cloves
1 tablespoon peanut oil
2 tablespoon dark soy
1 tablespoon honey
chopped fresh ginger
1/2 teaspoon black pepper


Cook the noodles according to pack instructions. Medium egg noodles suit this dish best but any kind will do. Heat the peanut oil in a wok then stir-fry the chopped garlic, ginger, and crickets over a high heat. Add the cashew nuts, honey and 2 tablespoons of dark soy after 3 minutes and stir.

Drain the noodles thoroughly then add them to the wok along with some roughly chopped spring onion and pak choi. Stir-fry for 2 minutes before adding the rest of the soy sauce, salt and pepper. Cook for another 2 minutes then serve immediately.

Moroccon-style Couscous


100g mixed insects
400g plain couscous
2 garlic cloves
2 peppers (mixed)
1 red chilli
1 shallot finely chopped
1/2 red onion
2 tbspn olive oil
1 tbspn fish sauce
1 tspn tumeric
1 tspn ground cumin
1/2 tspn smokey paprika
Pinch of salt & pepper


Measure 400g of plain couscous and pour into a bowl of boiling water. Make sure the water rises approx. 2 cm above the couscous then over with a cloth and let it stand for 8-10 minutes.

Meanwhile, heat 3 tablespoons of olive oil over medium heat in a large saucepan. Finely chop your shallots, red onion, chilli and peppers, then add them to the saucepan with a selection of fresh or thawed insects. Saute until the onions become translucents. Add the fish sauce and let it reduce for a few minutes. Mince the garlic and add to the saucepan with the cinnamon, cumin, curry powder, paprika, pepper, and salt. Stir frequently for a few minutes, until fragrant.

The couscous should be ready by now. Empty the bowl into the saucepan and stir well. After a minute or two, remove from the heat and fluff with a fork before serving.

Fresh Egg Omelette


1/4 cup of weaver ants
1 large spring onion
2 large fresh eggs
1 tablespoon olive oil
1 splash fish sauce
1/2 teaspoon cayenne pepper
Pinch of ground black pepper
Pinch of salt


While the oil is heating in a large pan or wok over a medium heat, crack open an egg and empty contents into a small mixing bowl. Add the fish sauce and some salt and pepper to the egg and beat with a fork for 1 minute.

Pour the egg and seasoning mix onto the wok, together with some finely chopped spring onion and weaver ants. Cook for approximately 2-3 minutes on a medium heat (or until the egg is cooked through). Finally, sprinkle the cayenne pepper across the omlette and serve immediately.