In this episode we meet the founders of Yum Bug, the start-up company that is on a mission to change our perceptions about eating crickets and other insects. Leo Taylor and Aaron Thomas explain that insects have long been a staple part of people’s diets – more than 2 billion people in over 80% of countries eat them regularly. Moreover, they are a sustainable superfood that arebetter for the environment than beef, pork or chicken and can deliver superior nutritional and health benefits. They are also delicious to eat. We join Leo and Aaron in their development kitchen and helps them prepare a couple of different cricket based dishes and discusses Yum Bug’s plans.

And there’s a return visit from Sophie Carey, Bakery Development Manager at Matthews Cotswold Flour as she prepares ramen noodles. Any one for a cricket and noodle stir fry?  

Plus there’s more top tips, food and home cooking ideas.

Listen here and enjoy!

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Spelt Ramen Noodles

Makes: 2 portions

Prep time: 10 minutes

Bake time: N/A

Flours used: Matthews Strong White Flour, Matthews White Spelt Flour, Matthews Stoneground Heritage Fifield Light T80

Ingredients:

40g Matthews White Spelt Flour
20g Matthews Stoneground Heritage Fifield Light T80
138g Matthews Strong White Flour
2g salt
2g bicarbonate of soda
86g water

Method:

1) Mix the dry ingredients together to combine
2) Add the water and mix until a very dry and shaggy dough forms.
3) Knead the dough for 5 minutes or until smooth(ish)
4) Cover and rest for 10 minutes
5) Flatten and pass through a pasta roller several times, achieving a thickness of 3mm or so each time. Fold and repeat
6) Once gluten has developed sufficiently, fold and rest again.
7) Roll one final time and then pass through a spaghetti cutter on your pasta roller or use a sharp knife to hand cut to noodles
8) Dust with cornflour and store/use – if not using immediately, pop into a food bag or tub and keep in the fridge for 1 week or the freezer for 2 months (ideally defrost before using if freezing)