I’ve not cooked them but I’ve cooked locusts in South Africa

Purge them for a few days.

Skewer them and fry in a salty fried chili oil. Not too hot. Crispy.

Make a sauce by caramelising brown sugar. Add red wine vinegar reduced by 50% cooked with fresh ground peppercorns.

Add butter and beat. Add chili flakes and unwaxed finely diced lemon peel

Serve in a thin crispy omelette with snipped spring onion ends. - the green partsb