Prue Leith has cooked baked goods using flour made from crickets.
‘The Great British Bake Off’ judge used a powder made entirely from grounded crickets to bake a batch of muffins after claiming insects could solve world hunger.
Speaking on the ‘Balance’ podcast, she said: "I’ve been baking with cricket flour and it’s fine. They make good muffins – and it’s full of protein."
The 80-year-old star has endorsed crickets and mealworms as a sustainable substitute for protein and insists people begin eating the bugs to help "feed the world".
She added: "These insects breed like rabbits. It’s inexpensive, doesn’t take much water or energy and it will feed the world in the end."
It comes after Prue previously revealed she had eaten critters as a child growing up in South Africa.
She explained: "In my Johannesburg childhood garden, our Xhosa maid used to catch and eat hatching termites as they flew out of the cracks in the bark of the jacaranda tree.
"I tried one and spat it out when the fluttering wings in my mouth upset me. ‘But it’s still flying,’ I complained. ‘Yes, that is what is so good,’ she replied."
Since then, Prue said she recently ate "tasty" food from The Bug Farm in St Davids, Pembrokeshire.
The menu includes sweet potato, spinach and cricket pakoras, mealworm hummus, and a ‘gourmet bug burger’ made with mealworms, crickets and grasshoppers.
She has also gone on to sample mopane worms, which she described as caterpillar-like, and deep-fried crickets.
Prue added: "Anything crisp and deep fried is good, is it not? The truth is, we are not going to be able to afford our cultural prejudices."
She has urged people to drop their "prejudices" on eating bugs as a range of crickets and mealworms are already used in flour and biscuits.
She added: "We’ve got to stop being prejudiced about insects.
"A prawn under the microscope looks just like louse. We love them, so it’s all in our heads."
Prue Leith uses flour made from crickets
