The innovative and entertaining series Back in Time for Dinner ends tonight on BBC2.

The series has followed a modern, middle-class family as they rattle through 50 years of British food history in a bid to discover what our evolving diet says about us as a society.

The Robshaw family have experienced the new foods and kitchen technology, cooking fads and dining fashions across each era - from the sparse bread, dripping, tea and milk served up for breakfast in 1950, the first curry ready meal in the 1960s, and the Thai and sushi dishes unimaginable to our grandparents today.

In the final part of the six-part series, presenters Giles Coren and Polly Russell, who is a food historian, give the Robshaws a glimpse of the future of food.

Volatile food prices and a growing population mean we may have to rethink what we eat in the future. In particular, as populations grow globally, there will be a huge pressure on the amount of meat that is produced. Whereas we have got used to cheaper and highly processed meats, if we want to consume the same amount of meat in the future, we’ll be hit in the pocket, plus there will be an enormous environmental impact. An alternative source of protein, which doesn’t cost the earth may be… insects!

Full of protein, low in fat, and packed with nutrients, insects are already part of the staple diet in parts of Africa and Asia. Caterpillars and locusts are popular in Africa, wasps are a delicacy in Japan, crickets are eaten in Thailand. Things like crickets and grasshoppers can also be ground down and used as an ingredient in things like burgers.

But insects will need an image overhaul if they are to become more palatable to the squeamish Europeans. Asian worm stir-fry or cricket kebabs anyone?

Would you be open to cooking with insects in the future? Post your Comments below