With meat consumption taking its toll on the environment, we might soon need to turn to insects as an alternative foodstuff. Here are three recipes to inspire you, courtesy of Sardinian chef Roberto Flore and his colleagues at Nordic Food Lab
Josh Evans’ book On Eating Insects: Essays, Stories and Recipes discusses the use of insects as alternative meat for consumption
APPLES AND ANTS
20ml Lemon Juice
500ml Apple Juice
5ml Anty Gin (Available from cambridgedistilleryshop.co.uk) 3 Fresh Juniper Berries
300ml Filtered Water
1g Liquorice Powder
7g Liquorice Syrup
3g Angelica Seeds
Seasonal Herbs (Wood Sorrel, Lemon Verbena, Nasturtium, etc)
15 Red Wood Ants (Formica Rufa) Pour the water, lemon juice, apple juice and gin into a bowl. Add the juniper berries. Using an apple corer, cut the apples into 12 cylinders of different lengths, then use a knife to cut the ends flat. Put the apple cylinders in the bowl to infuse in the liquid, and chill in the refrigerator for four hours. Meanwhile, wash and remove the leaves from the rhubarb stalks, then juice the stalks in a juicer. Pour the juice into a pot and bring to the boil, skimming off any foam. Turn off the heat and strain the liquid through a thin colander into a bowl. Add the liquorice powder, liquorice syrup, filtered water and angelica seeds and mix together. Pour into a plastic container with a lid and keep in the refrigerator until ready to serve.
Use a small pasta cutter to cut the seasonal herbs into small, round confetti. Pour the rhubarb juice into bowls. Place three apple cylinders of various heights in the middle of each bowl and top with the confetti plus one or two ants. The ants add an intensely sour and citrussy note to the dish.