I am well aware that this might be a controversial post. However, it’s time we took this concept more seriously in the drinks industry.

Insects are a more environmentally-friendly way of producing protein than many other more established agricultural methods. They produce far fewer greenhouse gases than most livestock for example.

They are also a very traditional food in numerous societies, from Mexico to Nigeria to Australia. Indeed, they were widely consumed in Europe before falling out of favour only in recent centuries.

Many insects are fairly easy to cook and flavour. Many can also be pleasantly textured with a hearty crunch.

Cultural association is one of the biggest reasons why we’re not eating them more readily, particularly in the developed world.

But culture and climate aside, I actively enjoy them: they’re genuinely tasty.

We’re talking about a crunchy, easy-to-flavour product that’s sustainable and high in protein. Gram for gram, the buffalo worm actually has more protein than beef.

So what are you waiting for? It’s like shrimp from the grass, but far less environmentally damaging.

I ordered a selection pack from the insect specialists Crunchy Critters. They’re based in Derbyshire in the UK and have been doing this for well over a decade.

I like the branding and packaging. The little bags look and feel like something you’d be served on an international flight in the future.

I got one of the smoked crunchy crickets, plain crickets and plain buffalo worms.

The website has recipes but I wanted to try them as they were – accompanying a martini of course.

The buffalo worms had an interesting, smooth but crunchy texture. Unseasoned, their flavour was fairly subtle and a little nutty, but seasoned I imagine you could do all sorts of things with them. They are definitely worthy of further exploration.

The crickets had more of a fatty texture underneath their light shell, which was satisfying to bite. The smoked variety were also very tasty. I’ll definitely be ordering them again.

Overall, the texture of all three was very good and while the plain insects were pleasant enough, the flavoured variety were particularly luscious. The smokiness in particular went very nicely with my martini.

In terms of more traditional canapés, they can make an eye-catching and texture-focussed garnish for things like miniature blini, crackers or other forms of bitesize base, potentially including cucumber, miniature drop scones or even cheese wafers.

These are simple rice crackers, topped with a sour cream, herb and onion mix, with a sprinkling of insects on top to tie up the textures and add a little flair that feels both lurid and unexpectedly classical at the same time.

I feel like the Ancient Romans would approve of a martini accompanied by insect canapés. Insect consumption was certainly widespread during the time of the Roman Empire.

Indeed here is the famous statue of Julius Caesar raising his martini in a toast to crickets. Sadly for the modern era the martini glass, which had been designed in the classic style, was looted from the statue by the invading Visigoths when they sacked the city of Rome in 410 AD.*

As well as preparing your canapés in advance, you can also serve them blini style or ‘unassembled’ for your guests to prepare them alongside their drink.

Whichever way you decide to serve them, they will almost certainly be a talking point at your next drinks party if you want to surprise (but hopefully not horrify) your guests.

Enjoy!

*Hoc est iocus