It’s a sad day when a Stick Insect dies.  We are apt to be lost in our grief, and to wonder aloud at the futility of life. At such times, it is naturally difficult to see beyond the here and now. Nevertheless, it is while the little corpse is fresh that we must seize the moment. In a few hours, the deliciously nutty flavour that we love will start to disappear, and the beautiful, crunchy texture will be gone.

If you don’t have time in your mourning to cook your insect, why not put it in the fast freeze compartment for later?

Of course, if an autopsy is going to be necessary, then sadly all is lost.

All species of Stick Insect taste roughly the same, although many people claim that the aroma of Indian insects lends itself more to roasting than boiling, and that the specimens from South America are better cooked very quickly, preferably in a small wok.

To cut out the lean meat, use a modelling knife. A pair of wire clippers is useful for trimming bones.

For these recipes, we are indebted to the late Ron Harris, whose time as a prisoner of war in Burma was so usefully spent.

Phasmid soup

Ideal for a light snack, this simple recipe makes a summer treat.

• 20g fresh stick insects
• 1 large onion
• 1tsp ground cinnamon
• Paprika to taste

Quickly roast the insects in a small cauldron, and set aside.  Boil the rest of the ingredients, and simmer for 20 minutes.  Add the insects and continue boiling for about 2 minutes, until they start to become soft.  Transfer to a blender, and puree. Serve with toast.

Stick Insect a la Rouge

A beautiful looking dish that is perfect for special occasions.

• 1 plump stick insect, filleted
• 1 strand of saffron
• 6-8 grains of rice
• Small dab of butter
• 1 parsley leaf

Place the saffron in the thorax of the stick insect, and fry in the butter until brown. Meanwhile, steam the rice and place in a warm serving dish about 3 cm in diameter. Place the cooked insect on the rice bed, and lay the parsley around its head. Serve immediately.