Redwall Feasts Bot

They set out leek and carrot bake topped with yellow cheese, placed apple and raspberry turnovers on trays, and filled a pitcher with strawberry fizz cordial.

That plum'n'beetroot wine looks nice 'n' cool. Pour me a beaker. Look at this, minted potato 'n' leek turnover, cheese 'n' celery pasty, apple 'n' blackberry crumble, an' a bowl of whiterose cream. They certainly know 'ow t'feed us at this Abbey, mates!

They tucked into cheese and apple salad, woodland trifle with meadowcream, and some cold daisybud'n'dockleaf tonic.

They camped at the edge of the path that night. Seated by a merry little fire they had a good supper of potato scones, candied fruit sponge, and mint an' pennycloud cordial.

One trolley had a big barrel of blackberry cordial and some beakers on it. The other held a hearty three-tiered cake topped with sweet cream.

Redwall's rosehip cordial, finest in Mossflower. Try it with some sage- and thyme-crusted bread an' white cheese with celery and hazelnuts.

Cellar supplies all up an' waitin'. First barrel of last October's ale tapped, pennywort cordial, rosehip an' mint tea, raspberry fizz, oh, and a small firkin of blackberry wine, to keep out the chill.

Golden loaves of wheat bread shone in the candlelight; tureens of steaming potato, cabbage, onion, and shellfish stew were placed at intervals, between wedges of yellow cheese studded with chestnuts and celery and a woodland salad.

The feast was an epic triumph, celery and onion turnovers, with mushroom, radish, and seafood stew, dried fruit oatcakes, and a mint-cream cake.

Lunch was a fairly simple one: sliced fruits—apple, pear, greengage, and plum, some fresh-baked muffins and greengage preserves, and plum cordial, foamy and cold from Gurjee's vaults.

Up and about since the crack of dawn, they had rekindled the fire and made a meal. Warm fruit biscuits with honey, fruit salad, and melon juice.

Cellar supplies all up an' waitin'. First barrel of last October's ale tapped, gooseberry cordial, rosehip an' mint tea, dandelion an' burdock fizz, oh, and a small firkin of damson'n'elderberry wine, to keep out the chill.

Don't start talkin' about scoff, you'll have everybeast goin' on about feasts they were at seasons ago. All that ripe fruit an' crumbly cheese an' spring salad, aye, an' elderberry an' rosehip cordial. Look, you've got me at it now!

Food was served on the open decks, hogcooks bustling in and out of their huts, carrying pans of thick porridge flavored with cut fruit and honey, the staple diet of Waterhogs. This was accompanied by hot carrot an' turnip flans and mugs of pale honey cider.

Tea in the orchard was extremely pleasant. Goodwife Stickle provided them with some beechnut sponge, thin cucumber sandwiches, and hot meadowsweet an' sage tea.

They camped at the edge of the path that night. Seated by a merry little fire they had a good supper of gooseberry preserve scones, sweet seed an' barley cake, and strawberry juice.

The trolley was laden with preserved strawberries, fruit an' honey cake, fruit salad with rosecream, bilberry cordial, and hot motherwort tea.

Hot forager’s stew was being served with large flat oatcakes, there was hazelnut 'n' wild plum juice crumble and wild cherry an' redcurrant cordial to follow.

He stuffed himself with toasted gooseberry preserve scones, slices of orchard fruit cake, soft cheese and watercress sandwiches, a mushroom pasty with onion gravy, and a large tankard of nutbrown ale.

A large berryfruit tart graced the centre table, surrounded by small bowls of wild grapes and cream, plum slice with blackcurrant sauce, and applecream flans. Servers went around with large jugs of golden cider, specially brewed by Gurdle Sprink, the old cellarkeeper.

The hare was on his fourth bowl of woodland salad with cheddar cheese and harvest bread. Between salads he had demolished a number of redcurrant tarts, a shallot 'n' mushroom pasty with gravy, and a huge portion of fresh fruit trifle topped with meadowcream.

Never had she tasted such marvelous things. Alternating between brown bread, plum pie, summer salad, chestnut and mushroom flan, almond cakes, and honey-glazed preserved fruits, she held her own with the best trencherbeasts.

They took afternoon tea under a gnarled plum tree, eating warm fruit scones topped with elderberry jam.

In the kitchens, Brother Melilot was at their wits' end. The Foremole and his team had decided to make the biggest mixed fruit'n'honey pudding ever seen in Mossflower country. Flour, fruit, honey and cream everywhere!

The food was good, but not fancy: damsons and russet apples, nuts and berries, hot redcurrant pancakes, soft white bread, cheeses, and comfrey tea, with flagons of cordial for those who wanted it.

Lunchtime! Bring any of those Dibbuns you can find with you. Come on, it's being served in the orchard—cheese and leek flan, followed by honeycream and candied plums. And I want to see clean paws before anybeast gets served!

Eyes widened as dish after dish was brought to the table. Apple and blackberry pie, jugs of horse-chestnut beer! One large basin o' seafood and vegetable soup! Wheels of hawthorn and celery cheese, hot loaves of sage- and thyme-crusted bread! Almond an' chestnut slices with cherry preserves!

I could do a spot o' damage to a blackberry and apple tart right now. Wouldn't mind if it was hot or jolly well cold...

A large pear and redcurrant tart graced the centre table, surrounded by small bowls of plums and cream, fresh fruit and cream trifle, and apple and blackberry flans. Servers went around with large jugs of dandelion beer, specially brewed by Jum Gurdy, the old cellarkeeper.

They tucked into mushroom and chestnut stew, toasted bread with comb honey and strawberries, and some cold cowslip cordial.