If you've been following René Redzepi, you know the world's best chef has set his eyes on more than just ants on the table.

His team at Noma is experimenting with yeast, bacteria and fermentation. One of those experiments yielded the intriguing grasshopper sauce, which you can learn how to make in the video below.

The sauce is officially called grasshopper garum which, any food geek knows, refers to a fermented fish sauce made in ancient Rome. Incredibly, only four ingredients are needed for the grasshopper sauce: grasshoppers, barley, grubs (aka bettle larvae) and salt.

Are you sure you have the stomach to make this?