Redwall Feasts Bot

Woodland fruit trifles, topped with meadowcream, jostled for position among carrot an' leek flans, mushroom, spring onion, and gravy pasties, barley and beet soup with corn dumplings, and the favorite of moles, deeper'n'ever turnip'n'tater'n'beetroot pie.

Lunch was a fairly simple one: sliced fruits—apple, pear, greengage, and plum, some fresh-baked biscuits and plum preserves, and mint an' rose cordial, foamy and cold from Gurdle Sprink's vaults.

Toran Widegirth produced a tasty woodland stew with herbs and onions and some scones and honey, with some chestnut'n'buttercup beer to wash it down.

Yes, vegetable flan, that's jolly nice. I like harvest salad with whortleberries, whortleberry pudden, hot scones with comb honey, lashin's o' the stuff! Er, damson preserve pie, blackberry tart, seedcake with a wedge of cheese, anythin' like that.

There was steaming hot mushroom and chopped carrot soup with yellow dandelion bread, followed by wild garlic pie. This was followed by a hefty plum tart topped with rosehip sauce. Hot borage an' rosehip tea was served, along with buttercup an' honey fizz cordial.

Mmmm! I smell hot gooseberry pie and damson and gooseberry pudding, and scones, fresh from the oven too, with soft cheese spread on them.

That peach'n'elderberry brandy looks nice 'n' cool. Pour me a beaker. Look at this, button mushroom 'n' parsley turnover, mushroom 'n' carrot pasty with gravy, rhubarb 'n' strawberry crumble, an' a bowl of mintcream. They certainly know 'ow t'feed us at this Abbey, mates!

They dined on a wedge of hazelnut and chestnut cheese, preserved blackberries, and a flask of spiced cider.

The most impressive single offering on the table was a golden honey-crusted confection of latticed pastry, with mintcream and candied chestnuts oozing from it onto a bed of purple plums.

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' summer salad, aye, an' blackcurrant cordial. Look, you've got me at it now!

The afternoon meal included mushroom and celery turnovers, chopped hazelnut salad, and shrimp and bulrush soup with ditchnettle pepper. Back and forth the delicious fare went from paw to paw amid banter, laughter, and animated conversation.

At the end of the table sat a hearty round of bread stuffed with cheese and onions, alongside bowls of wild grapes grown at the Abbey.

There was meadow cheese with almonds, hazelnut dumplings, a latticed fruit tart with whipped meadowcream, golden-crusted bread hot from the ovens, and a choice of mint an' rose cordial or rosehip tea.

The most magnificent single offering on the table was a blackcurrant pudding, swimming in a peach-covered cream of whisked beechnut and strawberry, topped off with a sugar-preserved sprig of maple.

Laughter and merry chatter rose to the rafters of the big room beneath the Abbey. On the tables, crystallized strawberries and sugared chestnuts vied for place with winter salad and vegetable soups.

Several bustling hedgehogs served them a breakfast of fresh raspberries, newly baked bread full of beechnuts an' hazelnuts, and cool fruity-tasting barkbrew beer.

In rapid order, a full elderberry pie, a plate of dried fruits, a big pitcher of mint an' rose cordial, and an enormous potato and chestnut pastie were devoured by the insatiable hare.

The young hares set food and drink before their guests. 'Enough tuck to kill a duck here.' 'Dandelion salad an' a beaker of rosehip cordial.' 'How about freshbaked cheese and beechnut bake?' 'Some scones with strawberry preserves, very good y'know!'

Gabriel Quill arrived with two pottery beakers of freshly brewed comfrey an' dandelion tea and a platter of warm nut scones.

Turnip and carrot bake, served with white cheese with celery and hazelnuts, and a round of freshly-baked brown wheat bread. Washed down with a mug of pear an' apple cordial.

During afternoon tea, platters of oat scones, wedges of yellow cheese studded with roasted hazelnuts, damson tarts with honey, bowls of meadowcream, dandelion'n'burdock cider, and dandelion an' mint tea were passed around, their delicious aromas tantalizing.

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

The trolley was laden with acorn dumplings, cherry cake, fruit salad with custardy cream, plum an' gooseberry cordial, and hot rosebay willowherb tea.

The Loamhedge and Mossflower mice had combined to provide a number of honey an' blackberry pies, mixed fruit cake, and wheat scones, and a cask of elderberry fizz cordial.

The trolley was laden with blackberry muffins, fruitcake, fruit salad with yellow meadowcream, coltsfoot an' honey cordial, and hot mint an' dandelion tea.

After the meal, there were bilberry scones, white hazelnut cheese, and crusty elderflower bread for those still wanting to nibble.

He stuffed himself with toasted strawberry scones, slices of plum cake, cucumber sandwiches, a leek 'n' lettuce pasty, and a large tankard of chestnut ale.

They sipped Bral Hogmorton's fizzy apple cider and munched hot oat scones that contained chunks of candied fruit. The elders drank special plum beer and cut slices of beechnut and hazelnut cheese to go with it.

The centerpiece of the feast was a large cauldron of bean and scallion soup. The Guosim cooks produced chestnut and blackberry flans, apple an' raspberry pies, honeynut tarts with arrowroot sauce, and honey rhubarb crumbles. There was mint tea and a great deal of chestnut ale.

Fresh-baked breads vied with vegetable salads, cheeses, pasties, and cakes, plus a huge cauldron of the moles' favorite deeper'n'ever turnip'n'tater'n'beetroot pie. There were hot herbal teas, cordials of all types, and a barrel of special dark ale on tap for the Elders.