They are a great source of protein and taste like beef or lamb when cooked. So are our kitchens and restaurants finally ready for the insect revolution?
It is a warm summer afternoon in Finsbury Park, north London, and I am sitting in a restaurant preparing to eat a cricket ball. Fortunately for me, the object on the end of my fork is not five and a half ounces of cork, string and red leather; it’s only a meatball made out of crickets. Either way, it sounds like I just lost a bet.
But the cricket ball is delicious. On the other plates in front of me are a roasted vegetable salad with Moroccan-spiced minced cricket and pasta served with a cricket brisket. I find myself nibbling at all of it continuously, spoiling the photographer’s tidy composition.
About Author
More Stories
Nigeria sues crypto giant Binance for $81.5bn in economic losses and back tax
‘I felt nothing but disgust’: Tesla owners vent their anger at Elon Musk
Chinese fishing fleets using North Korean forced labour in potential breach of sanctions, report claims