Method:

1. Prepare your barbecue for direct grilling over a high heat.
2. Prepare the bugs by removing the meat from the shells. To do this, remove the head, use a pair of scissors to cut along each side under the tail, then pull out the flesh.
3. Take 4 metal skewers and thread the following onto each skewer: a bug’s tail, some thinly sliced pancetta, a bay leaf and half a fig, then repeat the sequence to complete the skewer.
4. Brush the skewers with a little oil and place over a high heat to cook until the bugs are translucent, the thin pancetta is crisp and the figs are oozy and caramelised.
5. To serve, dress with a squeeze of lemon juice.