We've already shared some footage of Josh and Ben gathering palm weevil larvae in Uganda.

Now... what do you do with them?

“There’s wings everywhere!” What happens when you make a toasted termite sandwich in Kenya…

We like a challenge here at BUGSfeed. So this week we’re writing about a dish that contains two things many people hate: cockroaches and tapioca.

Even the most committed entomophobe (someone who really doesn't like insects) must surely admit that these destructive desert locusts are very beautiful. The pale yellow bodies of schistocerca gregaria are marked with bold black patterns, and their powerful, serrated hind legs look almost translucent.

A swarm of hundreds of thousands wouldn’t be so beautiful, perhaps. But such events do provide an opportunity to gather the invaders up (like in this case in Israel) and cook them.

As soon as I read about cricket flour, I knew I had to try it. The pros seemed endless: calcium, B12, iron and almost 13 grams of protein per 100 grams of crickets! It seemed almost too good to be true, and for a while it was. Living in the Czech Republic, where eating insects is technically illegal, purchasing the flour was much harder than expected.

Cooking with insects? Get creative, and don’t hold back. As with all cooking, playfulness is key to expanding tastes and changing attitudes. In Kenya, Nordic Food Lab’s lead researcher for “Deliciousness as an argument for edible insects”, Josh Evans, came up with a cracking idea for a termite dish…

Nutty flavours, firm texture, a nice wee protein boost – some insects are well-suited to cakes and sweet treats. This week we bring you tried-and-tested cricket baking recipes, from entomophagy enthusiast Chelsea Thomas. Beekeeper, insect breeder and bug-eater, Chelsea is based in Atlanta, Georgia, and her Twitter feed is a must for anyone interested in entomophagy – she regularly posts photos and videos of her mini-farms and experiments in cooking insects.

Whilst entomophagy is making its entry on the European scene these days as a new and modern food fad, eating insects was actually not unusual in most of Central Europe back in the days. Specifically the cockchafer was quite popular. But how did the Europeans cook it then, you ask? Below are some suggestions from France.

In areas of Mexico – particularly the state of Oaxaca – piles of grasshoppers for consumption are a common sight. Called chapulínes – a native Nahuatl word – the bugs are popular both as a snack and as an ingredient.

As all Scottish followers will know, tonight is Burns Nicht. Yesterday, we were wondering on Twitter if someone had made haggis, the Scottish national dish, from insects yet. Today, we came across the answer and are sharing it with kind permission of the wonderful Bugs for Life project. Here's Craig MacFarlane and the bug haggis, or 'buggis'. – Ed.