top of page


In the photo, there's a toastie - welsh rarebit - with crunchy crickets and sprinkled with dill,

Serves: 2

Time: 20 minutes


For the rarebit mixture

Unsalted butter – 30g

Plain flour – 30g

Pale ale – 180ml

Extra mature cheddar cheese, grated – 140g

Black pepper

To serve

Bread – 4 slices

Wholegrain mustard – 1.5 tsp



  • Melt the butter (30g) in a saucepan, then add the flour (30g) and stir vigorously to make a roux.

  • Continue to heat it, stirring continuously, until the roux looks like wet sand - a minute or so.

  • Briefly remove the pan from the heat, then whisk in the ale (180ml).

  • Return the pan to the heat, and whisk constantly over a medium heat for 3-4 minutes until the sauce is very thick and glossy.

  • Remove it from the heat, then stir in the grated cheese (140g) and season with black pepper.

  • Set it aside to cool a little before proceeding.


  • Turn the grill on and line the grill pan with a piece of foil.

  • Toast the bread (4 slices) in a toaster.

  • Stir the mustard (1.5tsp) into the crickets (30g), then stir the crickets into the rarebit mixture.

  • Use a spoon to divide the rarebit mixture equally between the 4 slices of toast, spreading it all over so that it goes right to the edge and just covers the crusts.

  • Put them under the grill for 3-4 minutes or until it’s bubbling and well browned on top.

  • Serve immediately.

Cook this recipe with our Ready to Cook Dried Crickets.

bottom of page