VOICED : Badger stew is gourmet dining for British

Arthur Boyt, a 74-year-old living in Bodmin Moor, has a unique passion for consuming roadkill. His interest began in his teens when he first picked up a dead pheasant. Over the years, he has collected various animals, storing them in his freezer. Arthur believes roadkill offers benefits, especially in light of meat quality concerns. Despite public backlash and nuisance calls, his appetite remains undeterred. He describes the taste of his dishes, like badger polecat stew, as sweet and savory.

What sparked Arthur Boyt's interest in roadkill?

• A family tradition of hunting

• Finding a dead pheasant in Windsor Great Park

• A documentary on animal conservation

• A school project on wildlife

What does Arthur Boyt keep in his freezer?

• A variety of roadkill including sparrowhawks and hedgehogs

• Only venison and pheasants

• Vegetables and fruits

• Exotic meats from around the world

Why does Arthur Boyt believe roadkill is a safer option?

• It is always fresh and organic

• It is free from undisclosed ingredients found in store-bought meat

• It is recommended by health experts

• It is a traditional family practice

How does Arthur Boyt respond to public criticism?

• He stops eating roadkill

• He starts a campaign against roadkill consumption

• He becomes more secretive about his habits

• He remains undeterred and continues his culinary pursuits

How does Arthur describe the taste of his badger polecat stew?

• Bitter and unappetizing

• Sweet and savory, similar to venison

• Spicy and tangy

• Bland and flavorless