Natural world

Pan-roasted grasshopper

Ingredients

½ kg grasshoppers
juice of 1 lemon
salt
2 cloves garlic, crushed

Preparation

Remove the legs, head, wings and guts of the grasshoppers. Pan-roast the bodies over a high heat for about 10 minutes or until they turn red. Add the lemon juice, salt and garlic and serve immediately.

Notes

Although delicious on their own, grasshoppers can also be served with mashed avocado and tortillas. Chilli can be added to the pan during cooking to make a spicier dish.

Grasshoppers are eaten daily in Mexico but are particularly popular in Oaxaco in the south. They are traditionally collected by dragging a bag along the ground and catching them as they jump.

Grasshoppers are very nutritious, being high in protein and low in fat. They should be cooked thoroughly to avoid eating any parasites.

Warning !

All the recipes given here are based on traditional dishes eaten by people over many generations. There are small risks when eating insects, so it is recommended that:

• Nobody with an allergy to shellfish, chocolate or dust should try these recipes.
• All insects should be prepared exactly as described and thoroughly cooked before being eaten.
• Only the insects mentioned in the recipes should be used, as some other species are not edible. Please take care not to eat or even touch a hairy caterpillar in Britain.

All Illustrations by Steve Roberts