Cooking with insects: a minibeast maxifeast - video

Cricket broth, anyone? Or how about wax moth larvae mousse? Ben Reade, head of culinary research at Copenhagen's Nordic Food Lab, works with a team of development chefs that use a menagerie of insect life, from wood ants to bees. Creating an array of challenging dishes, they freeze, boil and fry everything that scuttles, clings and whirrs

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