text: For most of us the thought of eating insects might prove to be one culinary step too far. But the consumption of locusts, crickets, worms and grubs could become very much a part of our diet as the cost of meat production rises, and the demand for meat grows. In tonight's final episode of BBC Two's Back In Time For Dinner, the Robshaws – Brandon, 53, Rochelle, 52, and their children Miranda, 17, Rosalind, 15 and Fred – who have travelled from the 1950s to the end of the millennium are served the food of the future. The Robshaws sample insects in tonight's episode of BBC Two's Back for Dinner . Two billion people worldwide already supplement their diet with insects . The experiment, filmed for a six-part TV programme, ended with the family feeling extremely grateful for the variety of foods available today. Presenter Giles Coren and food historian Polly Russell serve the family a radical dinner of Mexican spiced cricket tacos, Asian worm stir fry, buffalo worm tart and cricket kebabs. The family also attempt burgers made with a mixture of insect and beef protein, and sample cookies made from insect flour. 'In the future meat supplies might be a problem,' presenter Mr Coren says in the programme. 'Insects have been hailed as a solution to our meat problem; full of protein, low in fat and packed full of nutrients they are already part of the staple diet in parts of Africa and Asia.' The lack of traditional meat proteins can be put down to population expansion, food historian Polly Russell explains. 'As populations grow globally there is a huge pressure on the amount of meat that is produced because as developing countries start getting richer and people start adopting Western-style diets, which tend to consume a lot more meat,' she said. Entomophagy (eating insects) could have a positive impact on the environment and world hunger if crunchy exoskeletons could replace typical meat. Throughout the show, in the 1950s the children had to wait patiently for their father to finish his dinner, knowing his leftovers would be their supper. The 1960s saw the birth of the sugary cereal, while motorway service stations became almost fashionable as places to eat. The Robshaws found that food in the 1970s was brightly-coloured - but perhaps less enticing - than before . In the 1970s, working women were learning to balance their careers with cooking for the family. The decade also saw the rise of the Pot Noodle. In the 1980s goats cheese, mange tout and kiwi fruit became the foods to impress your dinner party guests. Gourmet dishes and nouvelle cuisine took over from the simple but hearty dishes of earlier decades. By the 1990s, sushi and curry were as popular as traditional English dishes and ready meals became the norm. For the final episode, the family discussed the food of the future; insects. On top of health benefits, insects are seen as a solution to meet the demands of food supply and are viewed as a more environmentally-friendly method of food production. A recent UN report identified edible insects as a sustainable food source for the future. Figures indicate two billion people worldwide already supplement their diet with them. And once better technology has been developed for farming insects, they really have better potential of becoming a major food source, experts say. Chef Rene Redzepi's pop-up restaurant Noma Tokyo has a menu that begins with a starter of prawns and ants . Mexican restaurant chain Wahaca, which was co-founded in 2007 by Masterchef winner Thomasina Miers, started to introduce the alternate protein source to diners in 2013. In January this year, it brought chapulines fundido to the menu, made with one of Mexico's most sustainably farmed, yet unusual ingredients - grasshoppers. Chefs cook the fried chapulines (grashoppers) with softened shallots, garlic and smoky chipotle chillies to create a salsa, which is served with queso fundido, a mixture of grated mozzarella and cheddar cheese and a side of corn tortillas. Thomasina Miers gave FEMAIL her take on the dish. She said: 'It's just not in our psyche at the moment, but we don't have any issues eating shrimps or prawns, so I think it's just a question of creating a dish that will appeal over here. Mexican restaurant chain Wahaca served chapulines fundido - made with  grasshoppers - to its menu in January this year . Archipelago restaurant in Cleveland Street has love bug salads, bushmans's caviar (caramel mealworms, blinis, coconut cream and vodka jelly) and a dessert called Medieval Hive (brown butter ice-cream, honey and butter caramel sauce and a baby bee) on the menu. This summer chef Adam Holcroft will open Britain's first insect restaurant in Haverfordwest, Pembrokeshire, this summer, serving dishes which feature crickets, bugs and worms. The 37-year-old head chef says it will be the first restaurant in the UK dedicated to serving insects as protein to show  bugs can help feed the booming global population. Asian Forest Scorpion - Scorpions have a strong, bitter flavor and are normally eaten with sweet chili sauce. Paris Street Rose is full of rich sweet fruit made from full bodied Transylvanian Pinot Noir, so it will have enough body to cut through the combination of flavours. Mealworms - Match their nutty taste and light, crunchy texture with a crisp Clare Valley Viognier wine that has just the right combination of fruit and richness. Zebra Tarantula - Tarantulas are normally eaten deep fried, so think similar to fish and chips. A lively full bodied Chardonnay will stand up to the complex fishy flavours of the tarantula. Sago Worms - These worms have a distinct taste a bit similar to bacon so you need a big meaty red with loads of punch to match that savoury flavour. McLaren Vale Shiraz is fresh with loads of red fruit and spice . BBQ Locusts - Locusts taste a bit like an exotic bar snack and with the BBQ flavour you'll need a wine with a hint of sweetness. The Hacienda de Lluna Moscatel is a gorgeous lightly bubbly pink that works well as an aperitif. Chocolate dipped locusts - These locusts are essentially a savory dish as they taste a bit like sunflower seeds, but also have the sweetness from the chocolate. A rich robust wine with loads of sweet fruit will stand up to these flavours. Giant Waterbugs - The meat inside the water bug's body tastes a bit similar to a sweet scallop, while the head has hints of anise, so you'll need to find a wine that can match well with seafood and stronger flavours. A dry sherry, and a Fino at that, is the only choice here. The crisp citrus and nutty flavours will complement their complex flavours. Queen Weaver Ants - Their slightly sour and crunchy tastes like a lemon. They would go well with an aromatic white with pretty fruit and floral notes. A Gewürztraminer provides the perfect balance to crunchy textures. Asian Forest Scorpion - Scorpions have a strong, bitter flavor and are normally eaten with sweet chili sauce. Paris Street Rose is full of rich sweet fruit made from full bodied Transylvanian Pinot Noir, so it will have enough body to cut through the combination of sweet and sour. Crickets - The flavours are much harder to distinguish in crickets and so they are often prepared with garlic and salt. Nevertheless the nutty flavor that comes through means a perfect fit is a rich full-bodied white wine like Albariño. Garlic Chapulines - Have an earthy and grassy flavour and a very crunchy texture, therefore we recommend a creamy dry Champagne that will match well with the earthy flavours (similar to matching with mushrooms) and crunch.
target: BBC's Back In Time For Dinner claims that grubs are the future of food .
  The Robshaw family dig into cricket tacos, worm tarts and insect burgers .
  Meat will become scarce or more expensive as demand for it grows .
  Insects are full of protein, low in fat and packed full of nutrients .