Squirrels have long been on the menu at some top restaurants – but now they have found their way into the humble pasty.
Keith Viner, former chef of Michelin-starred Pennypots in Cornwall, said: 'Southern-fried squirrel is good. And tandoori style works.
'It is especially tasty fricasséed with Cornish cream and walnuts. But the one everyone seems to like is the Cornish squirrel pasty.'
Warning: There's a perfectly dreadful photo with the story. This one, from Engrish.com, is better:
— Larry, Attack Monkey, Light Reading