Try these three protein-packed recipes that use insects and bugs

Last night at the Cop26 Earthshot reception, Kate Middleton offered Prince William a tub of dead larvae.​

The gesture was particularly relevant considering the growing interest in eating insects and bugs, as a sustainable alternative to going meat-free.

This is because producing insects for meals can lower the food industry’s impact on the environment. Compared to meat, it uses considerably less resources – such as farming land and water.

So, with the climate on our minds more than ever as world leaders unite this week, we’ve rounded up three insect and bug recipes to try – and there’s something for every meal of the day.

Crunchy cricket granola:

This recipe is from Elizabeth’s Kitchen Diary, and is a protein-packed way to start the day.


  • Jumbo oats
  • Dried crickets
  • Pumpkin seeds
  • Dried cranberries or raisins
  • Coconut flakes
  • Honey 
  • Vegetable oil


Why eat crickets?

Edible crickets are low in calories, high in protein and a great source of minerals like calcium and iron.

Mushroom salad with edible insects recipe:

This recipe is from the Delectibilla blog and suggests using crickets, grasshoppers and mealworms as the dried insect mix.


  • 300 g white and/or brown button mushrooms
  • 2 tbsp extra virgin olive oil
  • 1 tbsp truffle oil or an extra tbsp of olive oil
  • 1 tbsp fresh lime juice
  • 2 tsp balsamic vinegar
  • 2 tsp Dijon mustard
  • Grated zest of 1 lime
  • 2 cloves garlic crushed
  • 1 tsp freshly ground black pepper
  • 1/2 cup parsley finely diced
  • 15 g dried insects – such as crickets, grasshoppers, and mealworms


Mealworm Goan curry recipe:

Fancy a twist on a classic curry? Give this mealworm option a go from Bug Recipes – who have plenty of other critter meal inspiration on their website.


  • 40g mealworms
  • 10g Goan spice mix
  • 1 sweet potato – diced
  • 2 tbsp olive oil
  • 1 tbsp ginger
  • 1 red onion – diced
  • 1 clove garlic – fine chopped
  • 1 tsp turmeric
  • 1 tbsp tomato puree
  • 20g tamarind paste
  • 1 tin chickpeas
  • 1 tin coconut milk
  • handful of spinach
  • 200g basmati rice



  • Start by cooking the rice.
  • Place the sweet potatoes, Goan spice mix and 1 tbsp of olive oil in a baking tray and roast at 200C fan/220C/gas 7 for 15 mins or until soft.


  • In a pan sweat the onion, garlic and ginger until softened.
  • Then add in the tomato puree, tamarind paste and turmeric and cook for a few minutes.
  • Add in the coconut milk and bring to a simmer.


  • Once the sweet potato is cooked, mix in the drained chickpeas and mealworms and return to the oven for around 10 mins, or until the mealworms become crispy.


  • Add the contents of the roasting tray to the saucepan, with a handful of spinach. Stir until all combined and the spinach has wilted.
  • Serve in a bowl with the cooked basmati, and garnish with chopped coriander and flaked almonds.

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