Redwall Feasts Bot

For afternoon tea in the Great Hall, they ate warm honey oat scones topped with whipped strawberry cream.

The young hares set food and drink before their guests. 'Enough tuck to kill a duck here.' 'Streambank salad an' a beaker of strawberry fizz cordial.' 'How about freshbaked cheese and leek turnovers?' 'Some scones with raspberry jelly, very good y'know!'

You a-comin' in for summat to eat? There's hazelnut an' apple bake, blackberry tart, an' cold damson cider.

Simple, really, one small blackberry pie to each plate, four candied cherries, three honeyed bilberries, and a good ladle of whipped meadowcream to dip 'em in, per plate, per creature.

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 cheese flans and mugs of pale cider.

Take your friends along to the larder. I want two small meadow cheeses flavoured with herbs, two large meadow cheeses with roasted hazelnuts, and one of the extra large white cheeses with chestnuts.

A pot of comfrey an' dandelion tea with honey to go in it, a platter of oat bannocks, and wheat bread lightly spread with strawberry preserves.

Hot mushroom and barley soup was being served with large flat oatcakes, there was blackberry tart and honey an' blackberry cordial to follow.

It's called dandelion cordial. Very nice with sweet arrowroot pudding and blackberries—go on, fill your plate.

The young molemaid helped herself to a plate of late-spring salad with chopped acorns, hazelnuts, and wild celery and a maple wafer spread with soft white cheese.

Redwall's elderberry cup, finest in Mossflower. Try it with some flatbread an' beechnut and hazelnut cheese.

Great Hall was decorated with multicolored lanterns and sheaves of flowers. Friar Alder's great beechnut sponge dominated all; it stood above the fresh loaves of wheat, oat, and barley bread, golden brown crusts glowing.

The kitchen fires burned late, heating the ovens as extra cakes, flans, and pies were baked golden. Bands of moles plundered the orchard, wheeled great cheeses from the storerooms, and lugged forward big barrels of spiced nettle ale and bilberry an' apple cordial from the cellars.

Autumn's harvest had been good and the cooks had excelled themselves; mushroom and celery turnovers, with mushroom and chestnut stew, rye-flour pancakes, and a fourseason plumcake.

The young molemaid helped herself to a plate of woodland salad and a mint wafer spread with soft white cheese.

The centerpiece of the feast was a large cauldron of shrimp and bulrush soup with ditchnettle pepper. The Redwall Abbey cooks produced pear and chestnut flans, apple pies, quince tarts, and preserved plum crumbles. There was rosehip an' almond flower tea and a great deal of damson cider.

Shallot'n'mushroom pasties, leek'n'carrot bake, or maybe some freshly-baked crusty brown wheat bread? Heat up some of that leek and celery soup we had for dinner last night.

He stuffed himself with toasted acorn and chestnut scones, slices of wild cherry almond cake, honey sandwiches, a crusty country pasty with melted yellow cheese, and a large tankard of nutbrown ale.

There was celery and carrot soup, hot spice bread spread with a paste made from hazelnuts, a summer salad, and a huge pear crumble. The crumble was a great favorite with the little ones, who spread it thick with honey.

He stuffed himself with toasted teacakes, slices of seedcake, cucumber sandwiches, a chestnut, mushroom 'n' leek pasty, and a large tankard of nutbrown ale.

Hot woodland stew with chestnut and acorn dumplings was being served with large flat oatcakes, there was blackcurrant pie and oat an' barley cordial to follow.

Tea in the orchard was extremely pleasant. Friar Furdle provided them with some sugared plumcake, thin soft cheese and watercress sandwiches, and hot dandelion tea.

From end to end the trestle tables groaned under the array of fresh breads, salads, cheeses, and tarts at the outer edges. Further in, there were platters of biscuits, tarts, cakes, and pies, each with a different filling, most topped with whipped honey or meadowcream.

They dined on a wedge of hazelnut and carrot cheese, preserved strawberries, and a flask of plum cordial.

The main course was followed by honeyed plumcake, sweet arrowroot pudding with chestnut sauce, latticed strawberry cream tarts, and apple an' blackberry turnovers with meadowcream.

The kitchen fires burned late, heating the ovens as extra cakes, puddings, and pies were baked golden. Bands of moles plundered the orchard, wheeled great cheeses from the storerooms, and lugged forward big barrels of chestnut ale and dandelion cordial from the cellars.

In rapid order, a full apple an' blackberry pie, a plate of dried fruits, a big pitcher of tansy an' coltsfoot cordial, and an enormous vegetable pastie were devoured by the insatiable hare.

The kitchen fires burned late, heating the ovens as extra cakes, crumbles, and pies were baked golden. Bands of moles plundered the orchard, wheeled great cheeses from the storerooms, and lugged forward big barrels of spiced nettle ale and burdock cordial from the cellars.

Several bustling hedgehogs served them a breakfast of fresh greengages, newly baked bread full of beechnuts an' chestnuts, and cool dandelion wine.

Beechnut scones, warm and fresh from the ovens, spread with cornflower butter and washed down with mint an' lavender cordial.